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. 1983 Jul;72(3):668–673. doi: 10.1104/pp.72.3.668

Cell Wall Metabolism in Ripening Fruit 1

III. Purification of an Endo-β-1,4-xylanase that Degrades a Structural Polysaccharide of Pear Fruit Cell Walls

John M Labavitch 1, L Carl Greve 1
PMCID: PMC1066299  PMID: 16663064

Abstract

A β-1,4-xylanase has been purified from the mixture of carbohydrate-degrading enzymes found in a commercial preparation from cultures of Trichoderma viride. Purification from the desalted enzyme mixture is accomplished either by preparative isoelectric focusing or in two-column chromatographic steps. The xylanase has maximal activity at pH 5.0 and a molecular weight of approximately 13,000 daltons. The enzyme loses activity when heated to above 45°C. The xylanase degrades xylans from larch and pear cell walls in an apparently endo-fashion.

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.

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