Pectin Methylesterase from Kiwi and Kaki Fruits: Purification, Characterization, and Role of pH in the Enzyme Regulation and Interaction with the Kiwi Proteinaceous Inhibitor-Reference-Cited by-同舟云学术

Pectin Methylesterase from Kiwi and Kaki Fruits: Purification, Characterization, and Role of pH in the Enzyme Regulation and Interaction with the Kiwi Proteinaceous Inhibitor

Published:2004-11-17 Issue:25 Volume:52 Page:7700-7703
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ciardiello M. Antonietta¹,Tamburrini Maurizio¹,Tuppo Lisa¹,Carratore Vito¹,Giovane Alfonso¹,Mattei Benedetta¹,Camardella Laura¹

Affiliation:

1. Institute of Protein Biochemistry, CNR, Via Marconi 12, I-80125 Napoli, Italy, Department of Biochemistry and Biophysics, II University of Napoli, Via Costantinopoli 16, I-80138 Napoli, Italy, and Department of Plant Biology, University of Roma “La Sapienza”, Piazzale Aldo Moro 5, I-00185 Roma, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0491963

Reference14 articles.

1. Pectin methylesterases: cell wall enzymes with important roles in plant physiology

2. A Glycoprotein Inhibitor of Pectin Methylesterase in Kiwi Fruit. Purification by Affinity Chromatography and Evidence of a Ripening-Related Precursor

3. Kiwi protein inhibitor of pectin methylesterase

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