Nature of the Macerating Enzymes from Rhizopus sp.

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The nature of so-called 'macerating enzymes' (ME) was studied using a commercial enzyme preparation (macerozyme) obtained from Rhizopus sp. The maceration extent was measured by the decrease in weight of fresh tissue disks during enzyme treatment. The ME- and polygalacturonase (PG)-activities of Macerozyme were affected by pH in a similar fashion. Upon column chromatography of Macerozyme on Amberlite CG-50,a strong correlation was found between ME- and PG-activities of two main peaks well separated. The products from radish-root disks by the action of a ME-fraction were less degraded pectic substances composed mainly of polygalacturonic acid. Similar substances were also produced by the same fraction from a sample of propectin prepared from radish-root. This kind of correlation between ME- and PG-activities of Macerozyme was also found for potato-tuber and pumpkin-fruit. On the basis of decrease in the viscosity of substrate and of analysis of the products, the PG-activity showing a strong maceration was found to be represented by more random an endo-PG. Thus, it was concluded in the present work that PG of an endo-type must principally contribute to the maceration of plant tissues.
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