您好，欢迎访问中国农业科学院 机构知识库！

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

A Low-Temperature-Active Pectate Lyase from a Marine Bacterium for Orange Juice Clarification

文献类型： 外文期刊

作者： Bai, Yujing 1 ; Wang, Jin 2 ; Yan, Yongliang 2 ; Zhan, Yuhua 2 ; Zhou, Zhengfu 2 ; Lin, Min 1 ;

作者机构： 1.Hainan Univ, Sch Life & Hlth Sci, Haikou 570228, Peoples R China

2.Chinese Acad Agr Sci, Biotechnol Res Inst, Natl Key Lab Agr Microbiol, Beijing 100081, Peoples R China

3.Chinese Acad Agr Sci, Biotechnol Res Inst, Key Lab Agr Microbiome MARA, Beijing 100081, Peoples R China

关键词： Pel1Ba; low-temperature-active; juice clarification; marine bacterium

期刊名称：MICROORGANISMS （ 影响因子：4.2； 五年影响因子：4.6 ）

ISSN：

年卷期： 2025 年 13 卷 3 期

页码：

收录情况： SCI

摘要： Cold-adapted pectin lyases are particularly useful in the extraction and clarification of freshly squeezed fruit juices at low temperatures, as they effectively reduce juice viscosity and improve light transmittance. With the increasing attention on low-temperature pectinase in industrial applications, the exploration of low-temperature pectinase with novel characteristics has become one of the key focuses of research and development. In this study, a 1026 bp gene, pel1Ba, encoding a 42.7 kDa pectin lyase, was cloned from sediment samples collected from the South China Sea and heterologously expressed in Escherichia coli. The purified Pel1Ba exhibited an optimal temperature of 40 degrees C and an optimal pH of 10, with a total enzyme activity of 5100 U/mL. Notably, Pel1Ba is a cold-adapted enzyme that retains 80% of its relative activity across the temperature range of 0-40 degrees C. When 20 U/mL purified Pel1Ba was added to orange juice, the juice volume increased by 43.00% and its clarity improved by 37.80%. Meanwhile, site-directed mutagenesis analysis revealed that the residual enzyme activities of the mutants A230I, F253I, and L292I were increased by 22.5%, 34.4%, and 25.1%, respectively, compared to the wild type. This study concludes that the cold-active pectate lyase Pel1Ba exhibits potential for applications in the food industry.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：中国农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台