Year: 1959
Type: article
Abstract: 1) Macerating enzyme (ME) was separated as a single protein from cultural broth of Cl. felsineum var. sikokianum by column-chromato-graphy using Duolite CS-101. 2) ME was obtained as a single enzyme, and it was able to macerate the barks of Ganpi and Mitsumata, tubers of potato and sweet potato, roots of radish and carrot, and segments of orange. 3) It was found that ME attacked the middle lamella pectin of the plant materials, and maceration action was resulted by hydro-lysis of the pectin. 4) ME could also hydrolyze pectin which was extracted from various plant materials with ammonium oxalate solution. 5) ME hydrolyzed Mitsumata pectin more rapidly than pectic acid.
Author: Akira KAJI
Institution: Kagawa University
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W4241097037