ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The action of tomato and avocado enzyme preparations on polygalacturonic acids was compared with that of fungal polygalacturonase (PG). Fungal, tomato, and avocado preparations hydrolyzed polygalacturonic acid and also tri-and digalacturonic acid to galacturonic acids. The preparations also hydrolyzed methyl digalacturonic acid to galacturonic and methyl galacturonic acid. Their specificities seem to be qualitatively the same and their apparent differences lie mainly in their relative rates of hydrolysis of oligouronic acids, such as digalacturonic as compared with polygalacturonic acid. The rate of hydrolysis of digalacturonic acid is much lower with the fruit enzymes than with a preparation of fungal origin.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1955.tb16827.x
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