Pectinase

I.U.B.: 4.2.2.10

C.A.S.: 9033-35-6

Enzymatic Reactions: (images will open in a new window)

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Minor:

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 activities on polygalacturonic acid (pectin) and nonmethylated polygalacturonic acid (pectate). The product contains substantial hemicellulase, cellulase, pectinesterase and xylanase activities which together with pectin lyase and polygalacturonase work synergistically to digest plant cell wall tissues.

Characteristics of Pectinase from Aspergillus niger:

In addition to its high enzymatic activites, purified 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 Worthington 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°C to 37°C for periods of 1 to 16 hours will yield good results.

Storage:

Store at 2-8°C. Protect from moisture. If not using entire bottle at once, weigh into single-use aliquots on arrival and store tightly covered, dessicated, refrigerated. Material is very hygroscopic and can become tacky and hard-to-weigh if exposed to moisture.