Enzymatic Maceration of Vegetables with Protopectinases
1995; Wiley; Volume: 60; Issue: 3 Linguagem: Inglês
10.1111/j.1365-2621.1995.tb09805.x
ISSN1750-3841
AutoresTakashi Nakamura, Roque Alberto Hours, Takuo Sakai,
Tópico(s)Plant tissue culture and regeneration
ResumoABSTRACT Protopectinases (PPases) are a heterogeneous group of enzymes that solubilize pectin from the insoluble protopectin in plant tissues by restricted depolymerization. Various PPases have been reported with different pectin solubilizing activities depending on the substrate. We studied the macerating properties of some PPases on potato, carrot, garland chrysanthemum, garlic, ginger, spinach, and red pepper. Crude culture filtrate from Trichosporon penicillatum SNO‐3, containing PPase‐SE, was most effective for maceration of potatoes, and the PPase‐B from Bacillus sub‐tilis IF0 12113 was most effective for carrots. Enzyme concentration, pH, reaction time, and rate of shaking affected the yield of single cells.
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