polygalacturonase


Also found in: Medical.

polygalacturonase

[‚päl·i‚ga‚lak′tu̇r·ə‚nās]
(biochemistry)
An enzyme that catalyzes the hydrolysis of glycosidic linkage of polymerized galacturonic acids.
Mentioned in ?
References in periodicals archive ?
According to Taira (1997), the firmness reduction during maturation processes is due to the increased activity of cell wall degradation enzymes, such as cellulase, pectinamethylesterase and polygalacturonase. The firmness reduction occurs during the mango maturation, being important from the economic point of view, since it affects the quality and resistance to transport (DANTAS et al., 2017).
Polygalacturonase is witnessing a continuous rise in its biotechnological perspective owing to mounting applications in food and feed industries.
Depending on the substrate, it can be divided into three types: two types (Pectinesterase and polygalacturonase) exist in higher plants and microorganisms, and one type (Pectin Depolymerase) exists in microorganisms, especially in pathogenic microorganisms that infect plants.
This work is also intended to clarify the role of CMC-ase and polygalacturonase (PG) enzymes in corruption of these fruits.
Heat treatment delays the loss of flesh firmness and changes in the texture of fruit by the inhibition of the activity of the enzymes pectin methylesterase and polygalacturonase (Luo et al., 2009).
The main enzyme activities in a commercial pectinase are pectin lyase, pectin methyl-esterase and polygalacturonase. Secondary pectinase enzyme activities also contribute to the overall activity and can determine the optimal application.
Calcium increases the resistance of potato stems and tubers to maceration by pectolytic enzymes such as pectate lyase and polygalacturonase [10].
It was observed that as berry firmness decreased during storage, the concentration on the cell wall of degrading enzymes, such as pectin methylesterase, pectin esterase, and polygalacturonase increased significantly.
The hardening of papayas during the storage period after the postharvest 'green', wild' and 'aqueous' treatments can be justified by the presence of propolis in the coating, that can be given to the insolubility pectic material, which inhibits the degradation of pectin by pectin methylesterase (PME) and polygalacturonase (PG) (enzymes responsible for softening of fruit).
Mass Loss, Firmness, and Enzymatic Activity of Polygalacturonase (PG).
Kozyrovska, "Identification of Klebsiella oxytoca using a specific PCR assay targeting the polygalacturonase pehX gene," Research in Microbiology, vol.