Cell Wall Metabolism in Ripening Fruit | Zendy

John M. Labavitch | Zendy; L. Carl Greve | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Open Access

Cell Wall Metabolism in Ripening Fruit

Author(s) -

John M. Labavitch,

L. Carl Greve

Publication year - 1983

Publication title -

plant physiology

Language(s) - Uncategorized

Resource type - Journals

SCImago Journal Rank - 3.554

H-Index - 312

eISSN - 1532-2548

pISSN - 0032-0889

DOI - 10.1104/pp.72.3.668

Subject(s) - ripening , metabolism , cell wall , cell metabolism , biology , chemistry , microbiology and biotechnology , biochemistry , botany

A beta-1,4-xylanase has been purified from the mixture of carbohydrate-degrading enzymes found in a commercial preparation from cultures of Trichoderma viride. Purification from the desalted enzyme mixture is accomplished either by preparative isoelectric focusing or in two-column chromatographic steps. The xylanase has maximal activity at pH 5.0 and a molecular weight of approximately 13,000 daltons. The enzyme loses activity when heated to above 45 degrees C. The xylanase degrades xylans from larch and pear cell walls in an apparently endo-fashion.

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research