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THE ACTION OF TOMATO AND AVOCADO POLYGALACTURONASE a
Author(s) -
McCREADY R. M.,
McCOMB E. A.,
JANSEN E. F.
Publication year - 1955
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1955.tb16827.x
Subject(s) - pectinase , hydrolysis , chemistry , enzyme , biochemistry
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.