ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1995.tb09805.x
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