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Studies of properties of pectin lyase preparations from Penicillium adametzii, Penicillium citrinum, and Penicillium janthinellum


Studies of properties of pectin lyase preparations from Penicillium adametzii, Penicillium citrinum, and Penicillium janthinellum



Prikladnaya Biokhimiya i Mikrobiologiya 31(5): 510-514



Partially purified preparations of pectin lyase G10x from Penicillium adametzii, P. citrinum, and P. janthinellum were obtained. The conditions of destruction of a model substrate and plant material were studied. The terminal products of the depolymerization of apple pectin were represented with di- and monogalacturonic acids. The optimal pH values and temperatures for the activity of endopectin lyases from P. adametzii, P. citrinum, and P. janthinellum were pH 8.0, 7.0, and 6.5 and 60, 45, and 40 degree C, respectively. The maximum efficiency of the depolymerization of apple pectin by endopectin lyases was observed at 55, 45, and 35 degree C and pH 8.5, 7.0, and 6.5, respectively. The enzymes retained their activity at pH 7.0 and 40 degree C for at least 1 h, and were completely inactivated upon incubation at 60 degree C for 15 min.

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