XYLANOLYTIC ACTIVITY OF COMMERCIAL JUICE-PROCESSING ENZYME PREPARATIONS

Of 22 commercial juice-processing enzyme preparations investigated, Cl arex ML was found to exhibit the highest xylanase activity. The xylana se from Clarex ML was most active at 50-60 degrees C and pH 5.0-5.5. T he K-m and V-max values of the enzyme with oat-spelt xylan as the subs trate were 8.6 mg ml(-1) and 0.42 mu mol xylose l(-1) min(-1), respect ively. Xylobiose was the main product of enzymatic hydrolysis of xylan .