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Variable Heat Stability for Multiple Forms of Pectin Methylesterase from Citrus Tissue Culture Cells

Six forms of pectin methylesterase from Citrus sinensis var. Valencia juice sac derived tissue culture cells have been partially purified by anion-exchange and affinity (heparin and concanavalin A) chromatography. Data on thermal stability and thermal denaturation are provided. One of these forms (PME 3b) retained 29% activity after being incubated at 95 o C for 30 s. Two other forms also retained activity at 80-90 o C. The most active form, accounting for 93.6% of total activity at 30 o C, was completely inactivated after 2 min of incubation at 80 o C