Food and Fermentation Industries >

2019 , Vol. 45 >Issue 11: 78 - 84

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.020105

Purification, characterization and pesticides-sensitivity of plant-esterasefrom Pisum sativum Linn.

  • HUANG Ai ,
  • MA Zhiqiang ,
  • WANG Wei ,
  • SONG Yanfei ,
  • LI Rong ,
  • CHEN Qiang ,
  • CHEN Xianggui ,
  • YANG Xiao
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  • (School of Food and Biological Engineering, Xihua University, Chengdu 610039, China)

Received date: 2019-01-29

  Online published: 2019-07-08

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Abstract

Pesticide residues in foods and environment pose threats to human health, therefore, discovering new enzyme sources from plants can help reduce the cost of rapid pesticide detection by enzymatic inhibition method. Plant esterases from peas were purified, classified and characterized. Their pesticide sensitivities were also detected. The results showed that the purified pea esterase was about 26.0 kDa with high esterase activity, and it was classified as a carboxylesterase. Moreover, it demonstrated the best catalytic activity at 40 ℃ and pH 6.5 at 0.45 μg/mL. Furthermore, it could be inhibited by organophosphate and carbamate pesticides. In conclusion, pea esterase is a type B esterase and can be used to detect organophosphorus and carbamate pesticide residues. Besides, the purified pea esterase also meets the requirements of most pesticide MRL tests.

Key words： plant-esterase; Pisum sativum Linn.; enzymatic characterization; organophosphate and carbamate pesticide; enzyme inhibition-based detection

Cite this article

HUANG Ai , MA Zhiqiang , WANG Wei , SONG Yanfei , LI Rong , CHEN Qiang , CHEN Xianggui , YANG Xiao . Purification, characterization and pesticides-sensitivity of plant-esterasefrom Pisum sativum Linn.[J]. Food and Fermentation Industries, 2019 , 45(11) : 78 -84 . DOI: 10.13995/j.cnki.11-1802/ts.020105

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