Pectinase

Purified pectinase is a multi-component preparation highly effective in depolymerizing plant pectins with varying degrees of esterification. Important enzymatic activities include pectin lyase (EC 4.2.2.10) and\nactivities on polygalacturonic acid (pectin) and nonmethylated polygalacturonic acid (pectate). \n\nContains substantial hemicellulase, cellulase, pectinesterase and xylanase activities which together with pectin lyase and polygalacturonase work synergistically to digest plant cell wall tissues.\n\nPurified pectinase has been developed specifically for use in plant protoplast culture studies. The enzyme is assayed using a method which quantitatively measures the liberation of D-galacturonic acid from polygalacturonic acid. This method is based upon determination of reducing sugars using a neocuprine hydrochloride color reagent assay. When used with purified cellulase, purified pectinase has been found to be useful for generating good yields of viable protoplast in several plant systems, e.g., corn, soybean, red beet, sunflower, tomato and citrus. In general, a concentration range of 0.1% to 0.5% pectinase (with accompanying 0.5% to 1.5% cellulase) used at 24 degrees C to 37 degrees C for periods of 1 to 16 hours will yield good results.

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SPECIFICATIONS

Catalog Number

P3130

Size

250mg

Form

Supplied as a dialyzed, lyophilized powder

References

1. Albersheim, P., and Killias, U., Arch. Biochem. Biophys., 97:107 (1962). 2. Baldwin, E., Pressey, R., Plant Physiol., 90:191 (1989). 3. Dygert, S., Li, L., Florida, D., and Thoma, J.: Anal. Biochem., 13:367 (1965). 4. Friedrich, J., et al., Appl. Micro. and Biotechn., 33:377 (1990). 5. Friedrich, J., et al., Appl. Micro. and Biotechn., 31:490 (1989). 6. Ishii, S, Phytopathology, 67:281 (1976). 7. Ishii, S., Phytopathology, 67:994 (1977). 8. Ishii, S., and Kiho, K., Phytopathology, 66:1077 (1976). 9. Ishii, S., and Yokotsuka, T., Agr. Biol. Chem., 36:1885 (1972). 10. Ishii, S., and Yokotsuka, T., Agr. Biol. Chem., 39:313 (1975). 11. Ishii, S., et al., J. Food Sci., 44:611 (1979). 12. Konno, H., et al., Plant Physiol., 73:215 (1983). 13. Lei, S., et al., J. Bact., 164:831 (1985). 14. McCarthy, R., et al., J. Bact., 161:493 (1985). 15. Rexova-Benkova, L., et al., Adv. Carbohyd. Chem. Biochem., 33:323 (1976). 16. Sakai, T., and Takaoka, A.: Agr. Biol. Chem., 49:449 (1985). 17. Tam, S.: J. Food Sci., 48:532 (1983).

Alternative Names

EC=4.2.2.10; Aspergillus niger