[Enzymatic decomposition of pectin in the presence of amino acids and proteins].
The influence of amino acids--glycine, alpha-alanine, lysine, phenylalanine, serine, methionine, cysteine, tryptophan, aspartic acid and asparagine--and proteins--chick egg albumin and autolysate of Aspergillus niger biomass--on the disintegration of beet pectine by the Asp. niger enzymic preparation was investigated. This process was shown to depend on the chemical composition and concentration of amino acids and the protein nature. All the tested amino acids, except tryptophan, at doses of 0.0001 to 0.5% stimulated the activity of pectolytic enzymes. The effect of proteins was different: Asp. niger autolysate showed no essential influence and egg albumin inhibited pectine disintegration.
D000596:Amino Acids / Q000494:pharmacology*; D000818:Animals; D001230:Aspergillus / Q000201:enzymology*; D002642:Chick Embryo; D004305:Dose-Response Relationship, Drug; D004347:Drug Interactions; D004527:Egg Proteins / Q000494:pharmacology; D005656:Fungal Proteins / Q000494:pharmacology; D010368:Pectins / Q000378:metabolism*; D011506:Proteins / Q000494:pharmacology*; D014783:Viscosity
D000596:Amino Acids; D004527:Egg Proteins; D005656:Fungal Proteins; D011506:Proteins; D010368:Pectins
O fermentativnom razlozhenii pektina v prisutstvii aminokislot i belkov