Pectin lyase is a key enzyme in the maceration of potato tuber

✍ Scribed by van den Broek, Lambertus A M; den Aantrekker, Esther D; Voragen, Alphons G J; Beldman, Gerrit; Vincken, Jean-Paul

• Publisher: John Wiley and Sons
• Year: 1997
• Tongue: English
• Weight: 216 KB
• Volume: 75
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199710)75:2<167::aid-jsfa871>3.0.co;2-r

✦ Synopsis

The maceration of potato tuber (Solanum tuberosum cv Bintje) by technical enzyme preparations was examined with the aid of ýuorescence microscopy using ýuorescein diacetate as a dye. Treatment with Pectinex Ultra-SP-L from Aspergillus aculeatus resulted in a higher release of single viable cells and smaller clumps of cells than treatment with Rohament P from Aspergillus niger. Fractions with high pectin lyase and low polygalacturonase activity obtained by anion exchange chromatography of Pectinex Ultra SP-L showed the highest degree of maceration. When two diþerent cloned polygalacturonases (PG1 and PG2) and a cloned pectin lyase (PL1) from A aculeatus were examined, the highest degree of maceration was observed with PL1. In conclusion, pectin lyase is probably the main enzyme in Pectinex Ultra-SP-L responsible for the maceration of potato tuber.