Further studies on the nature of macerating enzymes from Rhizopus sp. (セルラーゼシンポジウム)

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Chemical changes of plant tissues during enzymatic maceration have been studied using radish root and a purified endo-polygalacturonase preparation from Rhizopus sp.Fractionation of materials from macerating tissues and chemical and physical analyses of the fractions obtained have revealed that the major products of enzymatic maceration are water-soluble polygalacturonides with at least <DP>^^^- 50,which contain a considerable amount of neutral sugars (about 10-40%) and seem to originate from tissue materials extractable with hot 0.05N hydrochloric acid and with hot 0.2% ammonium oxalate (protopectin fraction). The results of the present work and those of a previous paper have led to the conclusion that random splitting by an endo-polygalacturonase of polygalacturonide linkages mostly in proto-pectin may cause release of water-soluble fragments of pectic substances and consequently weakening of various secondary bonds among polysaccharide chains constituting intercellular cement, and that this process may be the most important reaction in maceration by an enzyme preparation from Rhizopus sp. (Macerozyme).
社団法人日本生物工学会の論文
1967-11-25