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Differences in thermal and storage stability, as well as susceptibility to proteolysis, were demonstrated in two forms of pectinesterase (PE) isolated from Marsh white grapefruit. It was shown previously that the two forms contain different amounts of attached carbohydrate. Partial removal of the carbohydrate moiety decreased thermostability of thermostable (TS) PE. The presence of an O-glycosidic linkage was demonstrated in TS PE. The O-linked oligosaccharides have an average degree of polymerization of 2.8 and were composed of four different monosaccharides.
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Seymour et al. (1991) studied this question.
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