Differential effects of pectolytic enzymes on tomato polyuronides in vivo and in vitro期刊界 All Journals 搜尽天下杂志传播学术成果专业期刊搜索期刊信息化学术搜索

Differential effects of pectolytic enzymes on tomato polyuronides in vivo and in vitro

Affiliation:	1. Institute for Energy Studies, Department of Mechanical Engineering, Anna University, Chennai 600025, India;2. Department of Chemical Engineering, Indian Institute of Technology Guwahati, Assam 781039, India;1. Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran;2. Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada;3. Department of Plant Agriculture, University of Guelph, Guelph, Ontario N1G 2W1, Canada;1. Dept. of Civil and Environmental Eng., Ehime University, Matsuyama 790-8577, Japan;2. Institute of Technology, Penta-Ocean Construction Co., Ltd., Nasushiobara 329-2746, Japan

Abstract:	There are marked differences between polyuronide degradation in vivo during tomato ripening and in vitro during the autolysis of cell wall preparations. Experiments using purified enzymes and enzymically inactive wall preparations show that the combined action of polygalacturonase (E.C. 3.2.1.15) and pectinesterase(E.C. 3.1.1.11)can mimic this in vitro autolysis of cell walls. Assuming these two enzymes are also responsible for polyuronide degradation in vivo their combined action must be restricted in some way.

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