Study of some physico-chemical characteristics of a Saccharomyces cerevisiae endopolygalacturonase: a possible use in beverage industry

Zymograms of a crude protein extract from S. cerevisiae strain SCPP contain ing endopolygalacturonase were studied and compared to the purified enzyme by determining their physico-chemical properties. The results obtained with crude extract were similar to those of the purified enzyme. The endopolyga lacturonase from both sources displayed a pH optimum between 3.0 and 4.0, a nd was active at temperatures between 4 and 50 degrees C on a large panel o f substrates, These characteristics make this S. cerevisiae endopolygalactu ronase an attractive tool for the beverage industry.