Studies of Macerating Enzyme acting on Middle Lamella Pectin

Part IV Action of Macerating Enzyme on Pectic Substances

Abstract

1) Macerating enzyme (ME) was separated as a single protein from cultural broth of Cl. felsineum var. sikokianum by column-chromato-graphy using Duolite CS-101.
2) ME was obtained as a single enzyme, and it was able to macerate the barks of Ganpi and Mitsumata, tubers of potato and sweet potato, roots of radish and carrot, and segments of orange.
3) It was found that ME attacked the middle lamella pectin of the plant materials, and maceration action was resulted by hydro-lysis of the pectin.
4) ME could also hydrolyze pectin which was extracted from various plant materials with ammonium oxalate solution.
5) ME hydrolyzed Mitsumata pectin more rapidly than pectic acid.