منابع مشابه
Pectic Enzymes
Indoleacetic acid (IAA) and/or inhibitors of DNA, RNA or protein synthesis were added to the apex of decapitated seedlings of Pisum sativum L. var. Alaska. At various times up to 4 days, enzymic protein was extraoted from a segment of epicotyl immediately below the apex and assayed for its ability to hydrolyse polysaccharides or their derivatives. With the exception of am;ylase, the total amoun...
متن کاملRelationship of Pectic Enzymes to Abscission
A comprehensive review of work pertinent to changes in the separation zone prior to abscission is presented. Since these changes are largely pectic in nature the involvement of pectic enzymes is suggested. The results obtained for the role of pectin methylesterase ( PME) in abscission arc as follows: ( 1 ) A localization of PME activity in the abscission zone of tobacco pedicels was established...
متن کاملProduction of pectic enzymes in yeasts.
When grown in the appropriate medium, several yeast species produce pectinases able to degrade pectic substances. It is mainly exocellular endopolygalacturonases that break pectins or pectate down by hydrolysis of alpha-1,4-glycosidic linkages in a random way. Biochemical characterisation of these enzymes has shown that they have an optimal pH in the acidic region and an optimal temperature bet...
متن کاملThe pectic enzymes of the mould Byssochlamys fulva.
McCollum, E. V., Simmonds, N. & Pitz, W. (1917). J. biol. Chem. 29, 521. Macpherson, H. T. (1946). Biochem. J. 40, 470. Neuberger, A. & Sanger, F. (1942). Biochem. J. 36, 662. Osborne, T. B. & Campbell, G. F. (1895). Rept. Conn. agric. Exp. Sta. Osborne, T. B. & Campbell, G. F. (1896). J. Amer. chem. Soc. 18, 575. Rees, M. W. (1946). Biochem. J. 40, 632. Rose, M. S. & Cooper, L. F. (1917). J. b...
متن کاملThe pectic enzymes of the fungus Byssochlamys fulva.
It was reported by Beavan & Brown (1949) that cultures of By8aochlamy8 fulva Olliver & Smith produced protopectinase, but neither polygalacturonase nor pectin esterase; they concluded that B. fulva produced a disaggregating enzyme, which lowered the viscosity ofpectin solutions, without the formation of free reducing groups. A re-investigation of the problem has been made, and in a preliminary ...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1964
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(64)88885-8