Purification of hydroperoxide lyase from green bell pepper (Capsicum annuum L.) fruits for the generation of C6-aldehydes in vitro |
| |
Authors: | Husson F Belin J M |
| |
Affiliation: | Laboratoire de Biotechnologie, Equipe Ingénierie Moléculaire et Sensorielle des Aliments, ENSBANA, Université de Bourgogne, Dijon, France. Florence.Husson@u-bourgogne.fr |
| |
Abstract: | The aim of this work was to compare the efficiency of different extracts of hydroperoxide lyase from green bell peppers in producing aldehydes: a crude extract, a chloroplastic fraction, and a purified enzyme were investigated. From a crude extract, the HPO lyase was purified by ion-exchange chromatography with a 22.3-fold increase in purification factor. Analysis by SDS-PAGE electrophoresis under denaturating conditions showed only one protein with a molecular weight of 55 kDa, whereas size-exclusion chromatography indicated a molecular weight of 170 kDa. A maximum of 7500 mg of aldehydes per g of protein was obtained with the purified enzyme within 20 min of bioconversion compared to 392 and 88 mg of aldehydes per g of protein within 50 and 60 min, respectively, for the chloroplast fraction and the crude extract. |
| |
Keywords: | |
本文献已被 PubMed 等数据库收录! |
|