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

M. Benhura; Isabella Nyambayo

doi:10.1016/0308-8146(95)00221-9

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

M. Benhura, Isabella Nyambayo

School of Life Sciences

University of Zimbabwe

Research output: Contribution to journal › Article › peer-review

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 language	English
Pages (from-to)	433-437
Number of pages	5
Journal	Food Chemistry
Volume	56
Issue number	4
DOIs	https://doi.org/10.1016/0308-8146(95)00221-9
Publication status	Published - 1996

Bibliographical note

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

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

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.",

author = "M. Benhura and Isabella Nyambayo",

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

year = "1996",

doi = "10.1016/0308-8146(95)00221-9",

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journal = "Food Chemistry",

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T1 - Use of crosslinked mucilage prepared from ruredzo (Dicerocaryum zanguebarium) in the purification of polygalacturonase extracted from tomato

AU - Benhura, M.

AU - Nyambayo, Isabella

N1 - This article was published under the co-author's previous name: Isabella Mavhudzi

PY - 1996

Y1 - 1996

N2 - 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.

AB - 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.

U2 - 10.1016/0308-8146(95)00221-9

DO - 10.1016/0308-8146(95)00221-9

M3 - Article

SN - 0308-8146

SN - 1873-7072

VL - 56

SP - 433

EP - 437

JO - Food Chemistry

JF - Food Chemistry

IS - 4

ER -

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

Abstract

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