摘要：Activity and thermal characteristics of pectin methylesterase were determined in different extracts and homogenates of carrots and green beans. Comparing to carrots, green beans contain 2,6 fold higher PME activity in homogenates. The percent distribution of soluble, ionically bound and covalently bound PME was 3, 88, 9 and 0, 81, 19 for green beans and carrots, respectively. The temperature optimums of PME in homogenates were 40°C for green beans and 50°C for carrots. In both vegetable ionically bound PME had the same thermal characteristics and gave an optimum at 40°C whereas, covalently bound PME had temperature optimums at 55°C and 50°C for carrots and green beans, respectively.
