果实成熟与多聚半乳糖醛酸酶基因的研究进展

对与果实成熟相关基因多聚半乳糖醛酸酶 (PG)基因的筛选、鉴定、表达及基因工程的研究进展作一个简要评述     

芽孢杆菌(Bacillus sp.No.5)聚半乳糖醛酸酶的研究

利用柱层析技术,从芽孢杆菌(Bacillus sp.No.5)发酵液中分纯了三个聚半乳糖醛酸酶(组份Ⅰ、Ⅱ、Ⅲ),均为糖蛋白。分子量依次为20,000、21,000和35,000;pI 依次为7.7、8.8和4.6;最适反应温度依次为45～50℃、50℃和50℃(果胶为底物)及45℃、50℃和60℃(果胶酸为底物);最适反应pH 依次为pH9.6、pH9.4和pH9.4。还测定了它们的Km 值、氨基酸组成、含糖量、热及pH 稳定性及化合物对酶活性的影响。得到了组份Ⅰ的结晶,为棒状。     

甜瓜多聚半乳糖醛酸酶基因cDNA的克隆和序列分析

以甜瓜品种河套蜜瓜成熟果实mRNA为模板，经反转录合成和PCR扩增得到编码多聚半乳糖醛酸酶(Polygalacturonase，PG)基因全长cDNA，将其克隆于pUC19质粒中获得重组质粒pCMPG．此cDNA长1183bp，包括一个393个氨基酸残基组成的开放阅读框架，与已报道的甜瓜PG基因cDNA核苷酸序列比较同源性为99．3％，相应的氨基酸的同源性为98．5％．     

产碱性聚半乳糖醛酸酶嗜碱细菌抗利福平高产菌株的选育

分离得到产碱性果胶酶嗜碱芽孢杆菌ＮＴＴ３３，其聚半乳糖醛酸酶的产生强烈地受葡萄糖的代谢阻遏，对利福平敏感．通过抗利福平自然突变法，从出发菌株ＮＴＴ３３中筛选抗利福平突变株．采用透明圈法初步筛选出在含葡萄糖和不含葡萄糖果胶培养基上同时产生透明圈的菌株，进一步测定其产酶进程曲线，最后筛选出两株（ＮＴＴ３３－ｃｓ５２，ＮＴＴ３３－ｃｓ３０１）产聚半乳糖醛酸酶活力高的菌株，其酶活力比出发菌株提高５０％～２８０％，并且在葡萄糖存在时，酶活力更高．可以认为这两株菌消除了葡萄糖的代谢阻遏作用     

加工番茄多聚半乳糖醛酸酶(PG)基因的cDNA克隆

以加工番茄８７－５为材料,运用反转录ＰＣＲ（ＲＴ－ＰＣＲ）技术成功地将ＰＧ基因的ｃＤＮＡ序列克隆到ｐＧＥＭ－Ｔ载体上,并利用酶切及ＰＣＲ进行了初步鉴定。     

芽孢杆菌（Bacillus subtilis No.16A）苎麻脱胶聚半乳糖醛酸裂解酶的纯化及酶学性质

通过丙酮沉淀,阳离子交换层析,凝胶过滤,从苎麻脱胶菌Bacillus subtilis No.16A发酵液中纯化了聚半乳糖醛酸酶（PGase）.结果表明该酶分子量为30.2?ｋu,最适作用pH为9.0,最适作用温度为50?℃,在55?℃以下、中性pH（6.0～8.0）范围内稳定, Ca2+、Mg2+对该酶有激活作用, Cu2+、Mn2+、Co2+、Hg2+有抑制作用,酶解产物在235 nm处有强吸收峰,说明该酶是聚半乳糖醛酸裂解酶.     

果胶酶中两种类型聚半乳糖醛酸酶的性质

比较了果胶酶中两种类型的聚半乳糖醛酸酶的性质。结果表明，它们活性的最适条件、酶的稳定性、某些金属离子对活性的影响、动力学数据、分子量及氨基酸组成等均有明显差异，但它们的活性相似，且都是酸性蛋白质。     

Applications of Innovative Non-Thermal Pulsed Electric Field Technology in Developing Safer and Healthier Fruit Juices

The deactivation of degrading and pectinolytic enzymes is crucial in the fruit juice industry. In commercial fruit juice production, a variety of approaches are applied to inactivate degradative enzymes. One of the most extensively utilized traditional procedures for improving the general acceptability of juice is thermal heat treatment. The utilization of a non-thermal pulsed electric field (PEF) as a promising technology for retaining the fresh-like qualities of juice by efficiently inactivating enzymes and bacteria will be discussed in this review. Induced structural alteration provides for energy savings, reduced raw material waste, and the development of new products. PEF alters the α-helix conformation and changes the active site of enzymes. Furthermore, PEF-treated juices restore enzymatic activity during storage due to either partial enzyme inactivation or the presence of PEF-resistant isozymes. The increase in activity sites caused by structural changes causes the enzymes to be hyperactivated. PEF pretreatments or their combination with other nonthermal techniques improve enzyme activation. For endogenous enzyme inactivation, a clean-label hurdle technology based on PEF and mild temperature could be utilized instead of harsh heat treatments. Furthermore, by substituting or combining conventional pasteurization with PEF technology for improved preservation of both fruit and vegetable juices, PEF technology has enormous economic potential. PEF treatment has advantages not only in terms of product quality but also in terms of manufacturing. Extending the shelf life simplifies production planning and broadens the product range significantly. Supermarkets can be served from the warehouse by increasing storage stability. As storage stability improves, set-up and cleaning durations decrease, and flexibility increases, with only minor product adjustments required throughout the manufacturing process.     

河套蜜瓜成熟软化中PG、果胶质和细胞壁超微结构的变化

随着河套蜜瓜的成熟软化，原果胶含量降低，可溶性果胶含量增高；与之相应的ＰＧ（多聚半乳糖醛酸酶）比活力显著增加，而ＣＸ（纤维素酶）比活力则变化不大．乙烯利处理果实后，ＰＧ活力相应升高与果实软化呈明显的负相关．不同时期果实细胞壁超微结构观察表明，果胶层逐渐降解，胞壁纤维松驰，细胞器完整．     

超高压对果胶聚半乳糖醛酸酶的影响

研究测定了超高压 (4 0 0MPa以下 )对果胶半乳糖醛酸酶PG的影响 .从pH值、温度、加压时间、酶活力再生情况等几方面对PG酶的影响作了探讨 ,随压力升高 ,加压时间延长 ,酶活力下降 .经 4 0 0MPa,30min处理 ,下降约三分之一 ;经超高压处理后酶活力不会再生 .为高压处理果酱的生产提供理论依据