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.
Bibliographical noteThis article was published under the co-author's previous name: Isabella Mavhudzi
Benhura, M., & Nyambayo, I. (1996). Use of crosslinked mucilage prepared from ruredzo (Dicerocaryum zanguebarium) in the purification of polygalacturonase extracted from tomato. Food Chemistry, 56(4), 433-437. https://doi.org/10.1016/0308-8146(95)00221-9