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

M. Benhura, Isabella Nyambayo

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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
Issue number4
Publication statusPublished - 1996


Bibliographical note

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

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