Zusammenfassung
Die Kenntnisse über das Reifen und Erweichen der Olive sind für Spanien sehr wichtig, weil es das Hauptland für die industrielle Bearbeitung der Speisenoliven ist. Man hat Cellulase-Aktivität nachgewiesen, die sich während der weiteren Entwicklungsstadien vergrößerte. Dieser Cellulasen-Zuwachs hat einen wichtigen Einfluß auf das Reifen und Weichwerden. Von den drei Enzymformen der Endoglucanase, der Exoglucanase und derβ-Glucosidase beschäftigt sich diese Arbeit nur mit der ersteren. Das Vorkommen der Endoglucanase mit acht Untereinheiten, mit den Molekulargewichten 72,000; 59,000; 51,000; 48,000; 44,000; 32,000; 23,000 und 18,000 konnte durch Gelfiltration, Chromatographie, Ionenaustausch und Elektrophorese nachgewiesen werden.
Summary
A knowledge of the ripening and softening processes of olives is extremely interesting for Spain since it is the principal producer in the industry of olive preparations for the table. Cellulolytic activity has been detected in this fruit with an increase of cellulase concentration during the various stages of the vegetative cycle; this has an important influence on ripening. Three enzymatic forms appear: endoglucanases, exoglucanases andβ-glucosidase; this study deals with the identification and partial characterization of endoglucanases. The existence of an endoglucanase with different eight apparently molecular forms has been suggested by gel filtration, ion exchange chromatography and electrophoresis.
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Comisión Interministerial de Ciencia y Tecnología Ali 88-0151-C02-01
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Heredia, A., Fernández-Bolaños, J. & Guillén, R. Identification of endoglucanases in olives (Olea europaea arolensis). Z Lebensm Unters Forch 193, 554–557 (1991). https://doi.org/10.1007/BF01190872
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DOI: https://doi.org/10.1007/BF01190872