Purification and Properties of Pectin<i>trans</i>-Eliminase from<i>Aspergillus sojae</i>

Ishii, Shigetaka; Yokotsuka, Tamotsu

doi:10.1080/00021369.1972.10860212

Cited by 15 publications

(8 citation statements)

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“…De Vos and PilCik (1973) obtained similar results, and in their opinion this was due to partial inhibition of their enzyme by the low molecular weight fraction of apple polypheno]s. No data are available on the stimulation of clarification by Ca ++ ions. Ishi and Yokotsuka (1972b) in experiments on the clarification of Golden Delicious juice by PL found a slight stimulation by 0.7% CaC] 2. In our experiments the influence of calcium ions was remarkable.…”

Section: Resultsmentioning

confidence: 99%

Clarification of apple juices by pectin lyase from Penicillium paxilli

Szajer

1982

Biotechnol Lett

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Section: Resultsmentioning

confidence: 99%

Clarification of apple juices by pectin lyase from Penicillium paxilli

Szajer

1982

Biotechnol Lett

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“…15 "'21) However no reports have been published yet on the simultaneous separation and concerted macerating action of both enzymes. Upon investigation of the maceration mechanism, the authors ascertained in the present report that endo-PNTE was concurrently produced along with endo-PATE pI-isozymes in the activity ratio of 1 to 34 It should be noted that this Ca 2 + effect is highly dependent on the degree of esterification of the substrate. 39 ) It was found that maceration proceeded in a concerted manner through the action 'of endo-PATE and endo-PNTE.…”

Section: Concerted Action Of Endo-pate and Endo-pntementioning

confidence: 97%

“…the same level as that of the crude enzyme. DISCUSSION Although PNTE has been reported to originate widely from fungi such as Sclerotinia fructigena,32) Fusarium solani,33) Aspergillus sojae 34 ) and Aspergillus japonicus, 35) very limited numbers of bacteria, e.g. Pseudomonas marginalis,36,37) E. carotovora 20 ,38) and E. chrysanthemi 20 ,21) spontaneously secreted this enzyme and are considered exceptional cases, in which the isolate of P. marginalis was found to produce PATE as well.…”

Section: Concerted Action Of Endo-pate and Endo-pntementioning

confidence: 99%

Enzymatic Maceration Mechanism in Biochemical Pulping of Mitsumata (Edgeworthia papyriferaSieb. et Zucc) Bast

Tanabe

Kobayashi

1986

Agricultural and Biological Chemistry

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“…Recently Ishii and Yokotsuka (170,171,172) reported that a purified pectin lyase from Aspergillus sojae initiated the clarification reaction in apple juice. This enzyme has a molecular weight of 32,000 and a pH optimum of 5.5 for 68% esterified pectin (pH 7.0 for 98% esterified pectin ).…”

Section: Applicationsmentioning

confidence: 99%

“…Ishii and Yokotsuka recently used pectin lyases from Aspergillus sojae (170,171,172) and Aspergillus japonicus (173) for the enzymatic clarification of fruit juices. This is discussed later in this review.…”

Section: Pectin Lyasementioning

confidence: 99%

Pectic Enzymes

Macmillan

SHEIMAN

1974

Advances in Chemistry

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Pectic substances, largely polygalacturonic acid or its methyl ester, are found in the primary cell walls of plants and in the middle lamella. Enzymes from plants, fungi, and bacteria degrade pectic substances and cause plant tissue maceration by esterase action on the methyl ester groups or by glycosidase or lyase action on the polygalacturonate chain. Numer ous enzymes are distinguished from one another by mecha nism (hydrolysis or trans elimination), specificity (pectin, polygalacturonate, oligogalacturonates, Δ4:5 unsaturated oligogalacturonates), action pattern (endo or exo), and stimu lation by cations. Pectic enzymes are used commercially in producing fruit juices and wines. Fundamental proper ties of the enzymes are discussed with reference to their applications in food processes. This review is primarily concerned with fundamental properties of the A pectic enzymes with some reference to their role in nature and to their applications in food processing. Because of the vast amount of literature in this field the reader is directed to other articles and books on the chemistry of pectic substances and the enzymes which degrade them Pectic substances are found in the tissues of higher plants where they have an important structural role. They are deposited in the primary cell wall during the early stages of growth and in the middle lamella where they act as "intercellular cement." The enzymatic breakdown of pectic substances in the middle lamella leads to plant tissue maceration. There fore the enzymes that degrade pectin are involved in natural processes such as the ripening of fruit (22, 23), abscission of leaves and plant organs (24), invasion of tissues by plant pathogens (6), and in the spoil age of fruits and vegetables ( 25, 26, 27 ). They are essential in the rapid decay of dead plant material and undoubtedly assist in recycling carbon (1-21).

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Purification and Properties of Pectintrans-Eliminase fromAspergillus sojae

Cited by 15 publications

References 1 publication

Clarification of apple juices by pectin lyase from Penicillium paxilli

Clarification of apple juices by pectin lyase from Penicillium paxilli

Enzymatic Maceration Mechanism in Biochemical Pulping of Mitsumata (Edgeworthia papyriferaSieb. et Zucc) Bast

Pectic Enzymes

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