Use of crosslinked mucilage prepared from ruredzo (Dicerocaryum zanguebarium) in the purification of polygalacturonase extracted from tomato

M. Benhura, Isabella Nyambayo

Research output: Contribution to journalArticle

10 Citations (Scopus)

Abstract

The mucilage from ruredzo (Dicerocaryum zanguebarium) was crosslinked in alkaline conditions with epichlorohydrin. Polygalacturonase (PG) was extracted from ripe tomatoes by first macerating at pH 3 at low ionic strength. After washing off sugars, the enzyme was extracted in buffer containing 1.7 M NaCl. PG was bound to crosslinked mucilage (CLM) at pH 4 and released by eluting with buffer containing 1 M NaCl after washing off unbound proteins. A six-fold purification of PG was achieved. The purified enzyme showed two main bands of molecular weights 30 000 and 44 000. Used CLM was regenerated by treatment in 1 M NaCl and 1 M HCl. Treatment of PG with regenerated CLM produced results that were similar to the purification with fresh CLM.
Original languageEnglish
Pages (from-to)433-437
Number of pages5
JournalFood Chemistry
Volume56
Issue number4
DOIs
Publication statusPublished - 1996

Fingerprint

Polygalacturonase
mucilages
Lycopersicon esculentum
polygalacturonase
Purification
tomatoes
Washing
Buffers
Epichlorohydrin
washing
buffers
Enzymes
Ionic strength
Sugars
Osmolar Concentration
ionic strength
enzymes
Molecular Weight
Molecular weight
molecular weight

Bibliographical note

This article was published under the co-author's previous name: Isabella Mavhudzi

Cite this

Use of crosslinked mucilage prepared from ruredzo (Dicerocaryum zanguebarium) in the purification of polygalacturonase extracted from tomato. / Benhura, M.; Nyambayo, Isabella.

In: Food Chemistry, Vol. 56, No. 4, 1996, p. 433-437.

Research output: Contribution to journalArticle

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