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KMID : 0380619840160010041
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Korean Journal of Food Science and Technology
1984 Volume.16 No. 1 p.41 ~ p.46
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Separation and Characterization of Endo - Polygalacturonase from Aspergillus niger
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Abstract
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The pectic enzymes produced from Aspergillus niger were separated into three fractions (F-A, F-I and F-II) by means of Sephadex and DEAF-Sephadex column chromatography. Each enzyme fraction was characterized by determining viscosity change and reducing surgar of the pectic acid-enzyme miacture and analyzing thin layer chromatogram of the reaction products. F-I rapidly reduced the viscosity of pectic acid solution and released reducing groups in a random manner so that appeared to be an endo-polygalacturonase (endo-PG). The optimum pH of endo-PG for viscosity reducing activity was 4.2 and that for releasing reducing surgar was 4.7. In the thermal inactivation of endo-PG of 30-45℃, the enthalpy of activation was 217.3 kj/mole and z-value was 7.5℃. F-II and F-A were determined as endo-polymethylgalacturonase and exo-polygalacturonase, respectively.
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