Collect. Czech. Chem. Commun.
1981, 46, 266-269
https://doi.org/10.1135/cccc19810266
Preparation of high-molecular peptic acid by tomato pectinesterase
Oskar Markovič, Rudolf Kohn and Ondrej Luknár
Institute of Chemistry, Slovak Academy of Sciences, 809 33 Bratislava
Abstract
Pectin was deesterified by pectinesterase of tomato either by the isolated enzyme or by the crude preparation, using a pH-stat and a continuous titration at pH 7.5 up to the esterification degree DE 2%. A simple procedure for preparation of high-molecular potassium pectate by enzymatic deesterification in a buffer solution of sufficient capacity was worked out. The final products of esterification degree DE = 10 ± 1% were obtained by immobilized pectinesterase of tomato. The molecular weight of the final products was identical with that of the original pectin.
