NOTE - INFLUENCE OF DEGREE OF METHYLATION ON ENZYMATIC-HYDROLYSIS (POLYGALACTURONASE) OF PECTIC ACID AND PECTINS

Authors
TORAL S CLOTET R
Citation
S. Toral et R. Clotet, NOTE - INFLUENCE OF DEGREE OF METHYLATION ON ENZYMATIC-HYDROLYSIS (POLYGALACTURONASE) OF PECTIC ACID AND PECTINS, Revista espanola de ciencia y tecnologia de alimentos, 35(2), 1995, pp. 203-208
Citations number
NO
Categorie Soggetti
Food Science & Tenology",Agriculture,"Chemistry Applied
Journal title
Revista espanola de ciencia y tecnologia de alimentos → ACNP
ISSN journal
1131799X
Volume
35
Issue
2
Year of publication
1995
Pages
203 - 208
Database
ISI
SICI code
1131-799X(1995)35:2<203:N-IODO>2.0.ZU;2-U
Abstract
A study was carried out on the degree of methylation influence on enzy matic hydrolysis (polygalacturonase) on pectic acid and two different degrees of methylation pectins (32,3% and 53,9%) by viscosity measures and analysis of reducing groups release. The results obtained with bo th methods, showed a reduction of enzymatic hydrolysis speed, and ther efore, an increase of the Michaelis-Menten constant as a function of t he degree of methylation. This fact may be interpreted as the reductio n of the enzyme-substrate coupling, quantifiable by the enzyme-substra te coupling deformation index (IDS).