Pectin Methylesterase in Snap Beansb

Abstract

SUMMARY Snap bean pectin methylesterase had a pH optimum of 8.2. Its activity was enhanced by the presence of salts such as sodium chloride and calcium chloride. Low pH conditions increased the susceptibility of the enzyme to heat inactivation. There were indications that conditions were present in the intact pod which protected the enzyme from heat denaturation. The enzyme had a Q10 of 1.4 over a wide temperature range. It was not regenerated on frozen storage.