Abstract
The extraction, purification, and characterization of PME and PG were studied for lemon fruit. Enzymes were partially purified by anion-exchange chromatography using UNOsphere™ Q anion exchanger for lemon PME and DEAE Cellulose anion exchanger for lemon PG. A single band with a fold purity of 20.95 and 15.75 for PME and PG respectively was observed on SDS-PAGE. Molecular weights of partially purified fractions of PME and PG as exhibited by SDS-PAGE were 48 kDa and 95 kDa respectively. Optimum pH and temperature of partially purified lemon PME and PG were pH 9, pH 5 and 45 °C. The crude PME and PG extracts exhibited D-values of 120.57–63.79 and 185.72–29.18 min; Z-values of 15.11 and 16.50 °C; and activation energies (Ea) of 58.23 and 57.18 kJ/mol, respectively. The enzyme stability was not significantly influenced by the fruit matrix as reflected by Z and Ea values. D and Z-values of both the enzymes and microorganisms should be considered while designing thermal treatments to obtain a product with better shelf life.
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