Inactivation of Endogenous Pectin Methylesterases by Radio Frequency Heating during the Fermentation of Fruit Wines
Pectin methylesterase (PME) is a methyl ester group hydrolytic enzyme of either plant or microbial origin. Importantly, endogenous PMEs in fruits can catalyze the demethoxylation of pectin with a bulk release of methanol, largely impacting the fruit juice and wine industries. Here, we demonstrated r...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-06-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/8/6/265 |
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| author | Yan Zhao Xiaobin Yu Wei Zhao Gen Li Guangpeng Liu Yanrui Ma Le Chu Yinfei Ma Ying Zhang Yao Lu Fatao He Xiaobo Liu |
| author_facet | Yan Zhao Xiaobin Yu Wei Zhao Gen Li Guangpeng Liu Yanrui Ma Le Chu Yinfei Ma Ying Zhang Yao Lu Fatao He Xiaobo Liu |
| author_sort | Yan Zhao |
| collection | DOAJ |
| description | Pectin methylesterase (PME) is a methyl ester group hydrolytic enzyme of either plant or microbial origin. Importantly, endogenous PMEs in fruits can catalyze the demethoxylation of pectin with a bulk release of methanol, largely impacting the fruit juice and wine industries. Here, we demonstrated radio frequency (RF) heating for inactivation of endogenous PMEs and investigated the relevant mechanisms underpinning enzymatic inactivation. The RF heating curve indicated that the optimal heating rate was achieved at an electrode gap of 90 mm (compared to 100 mm and 110 mm) and that the inactivation rate of the enzyme increases with heating time. RF heating exhibited better effects on enzymatic inactivation than traditional water heating, mainly by changing the secondary structures of PMEs, including α-helix, β-sheet, β-turn, and random coil. Moreover, fluorescence spectroscopy indicated changes in the tertiary structure with a significant increase in fluorescence intensity. Significantly, application of RF heating for inactivation of PMEs resulted in a 1.5-fold decrease in methanol during the fermentation of jujube wine. Collectively, our findings demonstrated an effective approach for inactivating endogenous PMEs during the bioprocesses of fruits. |
| first_indexed | 2024-03-09T23:50:53Z |
| format | Article |
| id | doaj.art-a0599726037242a1bd8cc550855d63dd |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-09T23:50:53Z |
| publishDate | 2022-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-a0599726037242a1bd8cc550855d63dd2023-11-23T16:34:53ZengMDPI AGFermentation2311-56372022-06-018626510.3390/fermentation8060265Inactivation of Endogenous Pectin Methylesterases by Radio Frequency Heating during the Fermentation of Fruit WinesYan Zhao0Xiaobin Yu1Wei Zhao2Gen Li3Guangpeng Liu4Yanrui Ma5Le Chu6Yinfei Ma7Ying Zhang8Yao Lu9Fatao He10Xiaobo Liu11Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Bin-Hu District, Wuxi 214122, ChinaKey Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Bin-Hu District, Wuxi 214122, ChinaSchool of Food Science and Technology, Jiangnan University, 1800 Li-Hu Road, Bin-Hu District, Wuxi 214122, ChinaChina Federation Supply & Marketing Cooperation, Jinan Fruit Research Institution, Jinan 250200, ChinaChina Federation Supply & Marketing Cooperation, Jinan Fruit Research Institution, Jinan 250200, ChinaChina Federation Supply & Marketing Cooperation, Jinan Fruit Research Institution, Jinan 250200, ChinaChina Federation Supply & Marketing Cooperation, Jinan Fruit Research Institution, Jinan 250200, ChinaChina Federation Supply & Marketing Cooperation, Jinan Fruit Research Institution, Jinan 250200, ChinaChina Federation Supply & Marketing Cooperation, Jinan Fruit Research Institution, Jinan 250200, ChinaChina Federation Supply & Marketing Cooperation, Jinan Fruit Research Institution, Jinan 250200, ChinaChina Federation Supply & Marketing Cooperation, Jinan Fruit Research Institution, Jinan 250200, ChinaChina Federation Supply & Marketing Cooperation, Jinan Fruit Research Institution, Jinan 250200, ChinaPectin methylesterase (PME) is a methyl ester group hydrolytic enzyme of either plant or microbial origin. Importantly, endogenous PMEs in fruits can catalyze the demethoxylation of pectin with a bulk release of methanol, largely impacting the fruit juice and wine industries. Here, we demonstrated radio frequency (RF) heating for inactivation of endogenous PMEs and investigated the relevant mechanisms underpinning enzymatic inactivation. The RF heating curve indicated that the optimal heating rate was achieved at an electrode gap of 90 mm (compared to 100 mm and 110 mm) and that the inactivation rate of the enzyme increases with heating time. RF heating exhibited better effects on enzymatic inactivation than traditional water heating, mainly by changing the secondary structures of PMEs, including α-helix, β-sheet, β-turn, and random coil. Moreover, fluorescence spectroscopy indicated changes in the tertiary structure with a significant increase in fluorescence intensity. Significantly, application of RF heating for inactivation of PMEs resulted in a 1.5-fold decrease in methanol during the fermentation of jujube wine. Collectively, our findings demonstrated an effective approach for inactivating endogenous PMEs during the bioprocesses of fruits.https://www.mdpi.com/2311-5637/8/6/265radio frequencypectin methylesteraseinactivationfruit winefermentation |
| spellingShingle | Yan Zhao Xiaobin Yu Wei Zhao Gen Li Guangpeng Liu Yanrui Ma Le Chu Yinfei Ma Ying Zhang Yao Lu Fatao He Xiaobo Liu Inactivation of Endogenous Pectin Methylesterases by Radio Frequency Heating during the Fermentation of Fruit Wines Fermentation radio frequency pectin methylesterase inactivation fruit wine fermentation |
| title | Inactivation of Endogenous Pectin Methylesterases by Radio Frequency Heating during the Fermentation of Fruit Wines |
| title_full | Inactivation of Endogenous Pectin Methylesterases by Radio Frequency Heating during the Fermentation of Fruit Wines |
| title_fullStr | Inactivation of Endogenous Pectin Methylesterases by Radio Frequency Heating during the Fermentation of Fruit Wines |
| title_full_unstemmed | Inactivation of Endogenous Pectin Methylesterases by Radio Frequency Heating during the Fermentation of Fruit Wines |
| title_short | Inactivation of Endogenous Pectin Methylesterases by Radio Frequency Heating during the Fermentation of Fruit Wines |
| title_sort | inactivation of endogenous pectin methylesterases by radio frequency heating during the fermentation of fruit wines |
| topic | radio frequency pectin methylesterase inactivation fruit wine fermentation |
| url | https://www.mdpi.com/2311-5637/8/6/265 |
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