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Cellulases in cell wall-degrading extracts ofOlea europaea arolensis

Cellulasen in zellwandabbauenden Extrakten vonOlea europaea arolensis

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Zusammenfassung

In dieser Arbeit wird die erhebliche Steigerung der Cellulasen-Aktivität in den Olivenfrüchten (Olea europaea arolensis) während der Reifung und des Weichwerdens studiert. Ethylen ist der Initiator dieser Aktivität. Einige dieser Enzyme sind verantwortlich für die lineare Beziehung zwischen der wirklichen Viscosität und der Incubationszeit und zwischen der cellulytischen Aktivität und der Enzymkonzentration. Die Cellulase ist stabil bis 50°C bei einem pH-Wert von 5,7.

Summary

In this report the considerable increase in cellulases activity of olive fruits (Olea europaea arolenis) during ripening and softening has been studied. Ethylene is shown as the initiating agent of this activity. Some characteristics of these enzymes, such as the linear relationship between intrinsic viscosity/incubation time and between cellulolytic activity/enzyme concentration, are established. The cellulase, which is stable up to 50°C, presents maximum activity at pH 5.7

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Authors and Affiliations

  1. Instituto de la Grasa y sus Derivados (C.S.I.C.), Apartado 1078, E-41012, Sevilla, Spain

    Antonia Heredia, Juan Fernández-Bolaños, Rafael Guillén, Bianca Vioque & Juan -Carlos Fernández

Authors
  1. Antonia Heredia
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  2. Juan Fernández-Bolaños
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  3. Rafael Guillén
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  4. Bianca Vioque
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  5. Juan -Carlos Fernández
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Heredia, A., Fernández-Bolaños, J., Guillén, R. et al. Cellulases in cell wall-degrading extracts ofOlea europaea arolensis . Z Lebensm Unters Forch 190, 22–24 (1990). https://doi.org/10.1007/BF01188258

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  • DOI: https://doi.org/10.1007/BF01188258

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