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Journal articles on the topic 'Pectolytic enzymes'

Author: Grafiati

Published: 4 June 2021

Last updated: 17 February 2022

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1

Magro, Paolo, Leonardo Varvaro, Gabriele Chilosi, Cristina Avanzo, and Giorgio Mariano Balestra. "Pectolytic enzymes produced byPseudomonas syringaepv.glycinea." FEMS Microbiology Letters 117, no. 1 (March 1994): 1–5. http://dx.doi.org/10.1111/j.1574-6968.1994.tb06733.x.

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2

Alpeza, Ivana, Karin Kovačević Ganić, Andreja Vanzo, and Dragica Kaštelanac. "The effect of commercial pectolytic enzymes on young Babić wines quality." Glasnik zaštite bilja 43, no. 3 (May 31, 2020): 87–96. http://dx.doi.org/10.31727/gzb.43.3.11.

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The purpose of this research was to determine the effect of commercial pectolytic enzymes on the anthocyanin composition, colour parameters and specific sensory atributes in young wines produced of Croatian autochthonous variety Babić. The maceration without commercial enzymes was compared with two different enzymes: pectinase with additional cellulase and hemicellulase activity (A) and the pectinase with inactive yeast cells (B), during two harvests. Both products had a positive effect on the anthocyanin content and composition, but with different intensities. The influence of enzymes was confirmed through the colour parameters; intensity, hue and the ratio between yellow, red and blue, depending on product. Young wines produced with pectinase enzyme were significantly better, for all parameters. The sensory analysis showed that wines produced with pectinase enzyme (product A) were significantly better than those produced without enzymes. The combination of pectolytic enzymes and inactive yeast cells (product B) had a partial positive effect on the anthocyanins, colour parameters and sensory quality during two harvests. The use of specific commercial pectolytic enzymes can be a good and beneficial technological treatment in production of Babić young wine, based on preliminary research. These data confirmed the need to carry out research prior to use in real production, to select and recommend certain commercial enzyme products, according to the particular grape variety and certain wine properties that want to be improved.

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3

ALPEZA, IVANA, KARIN KOVAČEVIĆ GANIĆ, ANDREJA VANZO, and STANKA HERJAVEC. "Improved chromatic and sensory characteristics of Plavac Mali wines – efficiency of maceration enzymes." Czech Journal of Food Sciences 35, No. 3 (June 28, 2017): 236–45. http://dx.doi.org/10.17221/346/2016-cjfs.

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Two commercial enzyme preparations were used in the production of wine from the Croatian autochthonous red grape variety Plavac Mali in order to improve the extraction of polyphenolic components from grapes, chromatic parameters, and sensory quality. During two vintages, the conventional maceration without enzymes was compared with the maceration using products with different characteristics: pectinase with additional cellulase and hemicellulase activity and pectinase with inactive yeast cells. Both products affected polyphenolic extraction and colour parameters: intensity and hue, and ratio between the yellow, red, and blue colour in young wines (2 months after fermentation) and at the moment of bottling (9 months after fermentation). The correlation between anthocyanins and colour intensity was very strong. The expected reduction of quantitative chromatic parameters during aging was confirmed. Significantly better results were observed in wines produced with pectinase, in relation to all analysed physical and chemical parameters. The sensory analysis showed that wines produced with pure pectolytic enzymes were significantly better than those produced without the enzymes. A product of the combination of pectolytic enzymes and inactive yeast cells had a partial influence on the improvement of the phenolic and sensory quality. The overall quality was significantly more expressed in wines produced with pectolytic enzymes, especially in young wines.

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4

Maxim, S., A. Flondor, R. Pasa, and M. Popa. "Immobilized pectolytic enzymes on acrylic supports." Acta Biotechnologica 12, no. 6 (1992): 497–507. http://dx.doi.org/10.1002/abio.370120611.

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5

Naidu, G. S. N., and T. Panda. "Production of pectolytic enzymes – a review." Bioprocess Engineering 19, no. 5 (November 17, 1998): 355–61. http://dx.doi.org/10.1007/pl00009023.

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6

Furulyás, D., F. Nyéki, M. Stéger-Máté, É. Stefanovits-Bányai, and Sz Bánvölgyi. "Effects of pectolytic enzyme treatment and microfiltration on antioxidant components of elderberry juice." Acta Universitatis Sapientiae, Alimentaria 10, no. 1 (October 1, 2017): 116–26. http://dx.doi.org/10.1515/ausal-2017-0008.

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AbstractIn this study, pectolytic enzymes (Pectinex BE XXL,Trenolin Rot, andFructozym P) were investigated for their influence on phenolic, anthocyanin content, and antioxidant activities of elderberry (Sambucus nigraL.) pulps during juice processing. Prior to pressing the berries, three different enzymes were added to pulps in order to evaluate the effect of different pectolytic enzyme treatments on the valuable components of elderberry juice. Control sample was prepared without enzyme. After treatment, squeezing, and clarification steps, microfiltration was carried out with ceramic membrane. The effect of this technology on the antioxidant capacity, total polyphenol content, and total anthocyanin content of the clarified elderberry juices has been evaluated in permeate and retentate samples, and membrane retention was calculated. Significantly lower antioxidant capacity was detected in the case of control sample than that obtained using enzyme-treated juices. Retention of antioxidant content on the microfiltration membrane was greatly reduced by using the enzymes. Higher valuable component yield was obtained usingFructozym Penzyme compared withPectinex BE XXLused in industry.

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7

Furulyás, Diána, Fanni Savanya, Szilvia Bánvölgyi, Nóra Papp, Éva Stefanivots-Bányai, and Mónika Stéger-Máté. "Effects of Enzyme Treatment on the Microfiltration of Elderberry." Analecta Technica Szegedinensia 10, no. 1 (January 15, 2016): 40–46. http://dx.doi.org/10.14232/analecta.2016.1.40-46.

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The aim of this study was to evaluate the effect of microfiltration (MF) on the antioxidant capacity of elderberry juice using ceramic membrane. Previous to MF measurements preliminary examination was achieved with different enzymes. Four different samples were prepared: one without any enzyme and three with different pectolytic enzymes. The resistances were determined using the resistance-in-series model and difference between four enzyme-treated samples are evaluated. The effect of this technology on the antioxidant component of the clarified elderberry juice has been evaluated in permeate and retentate samples. For ferric reducing antioxidant power was measured with FRAP and total phenolic content (TPC) was determined with Folin Ciocalteau reagent. The total anthocyanin content (TAC) was estimated using spectrophotometric method. Higher juice yield was obtained using enzyme compared with enzyme-free elderberry pulp. The analytical results show that the MF membrane retained the valuable components in different rate. Significant losses are believed to have occurred after the MF clarification process due to fouling layer resistance, what can be decreased with pectolytic enzymes treatment.

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8

Friedrich, J., A. Cimerman, and W. Steiner. "Production of pectolytic enzymes byAspergillvs nigeron sucrose." Food Biotechnology 6, no. 3 (January 1992): 207–16. http://dx.doi.org/10.1080/08905439209549834.

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9

Matijašević, Saša, Jelena Popović-Djordjević, Renata Ristić, Dušica Ćirković, Bratislav Ćirković, and Tatjana Popović. "Volatile Aroma Compounds of Brandy ‘Lozovača′ Produced from Muscat Table Grapevine Cultivars (Vitis vinifera L.)." Molecules 24, no. 13 (July 6, 2019): 2485. http://dx.doi.org/10.3390/molecules24132485.

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Grape brandy, known as ‘Lozovača’, is one of the most produced alcoholic beverages in the Republic of Serbia. Muscat cultivars are highly priced in grape brandy manufacturing. Among the numerous factors, cultivar-specific characteristics have a significant influence on its quality and aroma profile. Pectolytic enzymes play a part in increasing intensity of the prefermentative aroma by hydrolysis of terpenic glycosides, from which the compounds that contribute to the aroma of brandy are released. In this study, grape brandy samples were produced from five Muscat table grapevine cultivars (Vitis vinifera L.) namely, Early Muscat, Radmilovac Muscat, Banat Muscat, Italia Muscat, and Muscat Hamburg, with the addition of pectolytic enzyme in two different concentrations or without it (control). A total of 58 volatile aroma compounds were detected by means of combined gas chromatographic-mass spectrometric (GC/MS) method. Ethyl esters of C8–C18 fatty acids (21) and terpene (16) compounds were considerably more abundant in all grape brandy samples compared to the other volatile compounds identified. Pectolytic enzyme, positively affected terpenes content in the brandy of all studied cultivars. The similarities between brandy samples produced from Muscat Hamburg (MH) and other Muscat cultivars may be attributed to the parentage of MH to those cultivars.

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10

Garcia Romera, I., J. M. Garcia Garrido, and J. A. Ocampo. "Pectolytic enzymes in the vesicular-arbuscular mycorrhizal fungusGlomus mosseae." FEMS Microbiology Letters 78, no. 2-3 (March 1991): 343–46. http://dx.doi.org/10.1111/j.1574-6968.1991.tb04467.x.

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11

REBENCIUC, Ioana, and Ovidiu TIȚA. "Influence of Pectolytic Enzymes on the Quality of Wine Maceration." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies 75, no. 1 (May 19, 2018): 53. http://dx.doi.org/10.15835/buasvmcn-asb:000417.

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Obtaining high-quality wines with a registered designation of origin means making the most of the specific features of the variety and those imprinted with technology and the place of harvesting. The aroma is due to the chemical compounds of terpenic nature that accumulate in the grapes (variety flavors) and the secondary aromas that are formed during the alcoholic fermentation and the aging period of the wines (Amrani, and Glories, 1995). The wine-making of the varieties is followed by the appreciation of the primary grapes. This is achieved by preferential maceration of the must by means of enzymes (Marin et al., 1998). The technology of aromatic wines has two fundamental objectives: extracting the primary aromas of grapes (terpenols) and favoring the formation of secondary fermentation aromas. In order to obtain aromatic wines with variety typology, the preferential stage is decisive. Pectolytic enzyme preparations are used in oenology to accelerate and complete the extraction and clarification processes of the must, extracting and stabilizing the color, highlighting the varietal aromatic potential of the varieties and improving the filterability and maturation of the wines.

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12

Loc, Marta, Nemanja Delić, Dragana Budakov, Vera Stojšin, Mladen Petreš, Jelena Medić, Tatjana Dudaš, and Mila Grahovac. "Pectolytic activity of Pectobacterium carotovorum subsp. brasiliense on different root vegetables." Biljni lekar 48, no. 6 (2020): 610–18. http://dx.doi.org/10.5937/biljlek2006610l.

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Bacteria from Enterobacteriaceae family (SRE) are significant problem in plant production, not only during vegetation, in the field, but also during storage and marketing of agricultural commodities. Species P. carotovorum subsp. brasiliense (Pcb) is a newly identified member of Enterobacteriaceae family. It causes soft rot of different plant species, including root vegetables. Pcb is described as a new subspecies of P. carotovorum due to differences in phenotypic and genotypic characteristic, more pronounced virulence and aggressiveness. Patohogenicity of this bacterium is based on the production of several enzymes: pectatliase, polygalacturonase, cellulase and proeteases. The aim of this study was to determine whether and at which rate Pcb isolates originating from potato plants exhibit pectolytic activity on root of different root vegetable species - carrot, radish, celery, kohlrabi and beetroot. The obtained data confirmed wide host range of the bacterium Pectobacterium carotovorum subsp. brasiliense, but pointed to significant differences in pectolytic activity on different species of root vegetables (carrot, radish, celery, kohlrabi), while on beetroot tested Pcb isolates did not exhibit pectolytic activity. Moreover, on same species of root vegetables different levels of pectolytic activity of tested Pcb isolates were recorded.

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13

Voldřich, M., I. Horsáková, M. Čeřovský, H. Čížková, and H. Opatová. "Factors Affecting the Softening of Pickled Pasteurised Cucumbers." Czech Journal of Food Sciences 27, Special Issue 1 (June 24, 2009): S314—S318. http://dx.doi.org/10.17221/1072-cjfs.

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During the last three seasons the specific softening of pickled cucumbers was observed. The defective samples were analysed, but no microbial contamination was confirmed and no residual enzyme activity as well. The hypothesis of residual activity of microbial pectinases and cellulases as the most probable softening cause was proposed. The cellulolytic and pectolytic activities of nineteen strains of moulds and yeasts isolated from the samples of soils, cucumbers and cucumber plants rests were compared. The inactivation parameters (D and z values) of pectolytic enzymes of the most active strains were determined. The inhibitory effect of Ca<sup>2+</sup> addition was evaluated within the model experiments. The residual enzyme activities were confirmed as the main cause of the defect, together with other factors such as the characteristic composition of microbial contamination, the stress or other damage of the cucumbers during the postharvest manipulation (chilling injury, humidity stress, etc.), microbial contamination of cucumbers before processing, conditions of washing, heat treatment parameters, etc. The practical recommendations for the prevention of the defect were formulated.

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14

Panda, T., Sushma R. Nair, and M. Prem Kumar. "Regulation of synthesis of the pectolytic enzymes of Aspergillus niger." Enzyme and Microbial Technology 34, no. 5 (April 2004): 466–73. http://dx.doi.org/10.1016/j.enzmictec.2003.12.004.

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15

Shevchik, V. E., A. N. Evtushenkov, H. V. Babitskaya, and Y. K. Fomichev. "Production of pectolytic enzymes fromErwinia grown on different carbon sources." World Journal of Microbiology and Biotechnology 8, no. 2 (March 1992): 115–20. http://dx.doi.org/10.1007/bf01195828.

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16

Goulão, L. F., and C. M. Oliveira. "PATTERNS OF TEMPORAL MRNA EXPRESSION AND ENZYME ACTIVITY OF PECTOLYTIC AND NON-PECTOLYTIC CELL-WALL DEGRADING ENZYMES IN APPLE FRUIT GROWTH AND RIPENING." Acta Horticulturae, no. 682 (June 2005): 91–98. http://dx.doi.org/10.17660/actahortic.2005.682.5.

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17

Prakash, P., C. Manoharachary, and H. Bochow. "Elucidation of somein vitroexo-pectolytic enzymes by mango anthracnosis fungusColletotrichum gloeosporioidesPenz." Archives Of Phytopathology And Plant Protection 25, no. 2 (January 1989): 197–99. http://dx.doi.org/10.1080/03235408909438855.

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18

Dinnella, Caterina, Andrea Stagni, and Gaetano Lanzarini. "Pectolytic enzymes co-immobilization on γ-alumina spheres via organophosphate compounds." Process Biochemistry 32, no. 8 (November 1997): 715–22. http://dx.doi.org/10.1016/s0032-9592(97)00035-6.

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19

Revilla, Isabel, and María Luisa González-SanJosé. "Methanol release during fermentation of red grapes treated with pectolytic enzymes." Food Chemistry 63, no. 3 (November 1998): 307–12. http://dx.doi.org/10.1016/s0308-8146(98)00049-1.

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20

von Mollendorff, L. J., and O. T. de Villiers. "Role of pectolytic enzymes in the development of woolliness in peaches." Journal of Horticultural Science 63, no. 1 (January 1988): 53–58. http://dx.doi.org/10.1080/14620316.1988.11515827.

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21

Chilosi and Magro. "Pectolytic enzymes producedin vitroand during colonization of melon tissues byDidymella bryoniae." Plant Pathology 47, no. 6 (December 1998): 700–705. http://dx.doi.org/10.1046/j.1365-3059.1998.00304.x.

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22

Garcia-Romera, I., J. M. Garcia-Garrido, E. Martinez-Molina, and J. A. Ocampo. "Production of pectolytic enzymes in lettuce root colonized by Glomus mosseae." Soil Biology and Biochemistry 23, no. 6 (January 1991): 597–601. http://dx.doi.org/10.1016/0038-0717(91)90118-4.

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23

Lozano, P., A. Manjón, F. Romojaro, M. Canovas, and J. L. Iborra. "A cross-flow reactor with immobilized pectolytic enzymes for juice clarification." Biotechnology Letters 9, no. 12 (December 1987): 875–80. http://dx.doi.org/10.1007/bf01026202.

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24

Khare, V., A. Mehta, and P. Mehta. "Production of pectolytic and cellulolytic enzymes byPhomopsisspecies during pathogenesis ofPsidium guajavaandAchras sapotafruits." Microbiological Research 149, no. 3 (September 1994): 283–86. http://dx.doi.org/10.1016/s0944-5013(11)80070-4.

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25

Naidu, G. Sathya Narayana, and T. Panda. "Studies on pH and thermal deactivation of pectolytic enzymes from Aspergillus niger." Biochemical Engineering Journal 16, no. 1 (October 2003): 57–67. http://dx.doi.org/10.1016/s1369-703x(03)00022-6.

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26

Castilho, Leda R., Tito L. M. Alves, and Ricardo A. Medronho. "Recovery of pectolytic enzymes produced by solid state culture of Aspergillus niger." Process Biochemistry 34, no. 2 (February 1999): 181–86. http://dx.doi.org/10.1016/s0032-9592(98)00089-2.

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27

Ikotun, T., and O. Balogun. "In vitro andin vivo production of pectolytic enzymes by some phytopathogenic fungi." Journal of Basic Microbiology 27, no. 7 (1987): 347–54. http://dx.doi.org/10.1002/jobm.3620270702.

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28

Dzogbefia, V. P., E. Amoke, J. H. Oldham, and W. O. Ellis. "PRODUCTION AND USE OF YEAST PECTOLYTIC ENZYMES TO AID PINEAPPLE JUICE EXTRACTION." Food Biotechnology 15, no. 1 (September 30, 2001): 25–34. http://dx.doi.org/10.1081/fbt-100103892.

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29

Brimer, L., A. R. Cicalini, F. Federici, and M. Petruccioli. "Production of ?-glycosidases (linamarase and amygdalase) and pectolytic enzymes by Penicillium spp." World Journal of Microbiology & Biotechnology 10, no. 2 (March 1994): 203–6. http://dx.doi.org/10.1007/bf00360888.

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30

Friedrich, Joz̆ica, Aleksa Cimerman, and Walter Steiner. "Concomitant biosynthesis of Aspergillus niger pectolytic enzymes and citric acid on sucrose." Enzyme and Microbial Technology 16, no. 8 (August 1994): 703–7. http://dx.doi.org/10.1016/0141-0229(94)90093-0.

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31

Alpeza, Ivana, Karin Kovačević Ganić, and Andreja Vanzo. "Total phenols, stilbene and antioxidative activity in Babić and Plavac mali wines; Eficiency of pectolytic enzymes." Glasnik zaštite bilja 42, no. 5 (October 31, 2019): 38–50. http://dx.doi.org/10.31727/gzb.42.5.5.

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Special importance of wine polyphenols have been associated with the bioactive compounds because of their benefits on human health. Research of acceptable and safe technological processes that would enable the production of wines with a higher content of such compounds is a need and a challenge. For this reason, the aim of this study was to investigate the influence of commercial pectolytic enzymes to total phenols (UF), stilbene and antioxidative activity (AA) of Babić and Plavac mali red wines, originated from middle quality localities. Two enzymatic product with different properties were used: pectinase with celulase and hemicelulase additional activity (E1) and pectinase with inactive yeast cells (E2), in comparison to maceration without egzogenous enzymes (control, K). The quality parameters were analysed in different production stages; from the end of maceration and fermentation to wine after the second decanting and bottling. Both products affected to those quality parameters. Maceration with pectolytic enzymes (E1) provided the best extraction and production of wines with the significant highest concentrations of total phenols of both varieties, in both years. The highest values of AA were obtained in wines of treatmant E1, in both years of research and for both varieties. Significant differences were obtained for both varieties, but not in both years. Maceration with egzogenous enzymes effected enrichment of wines with stilbenes, resveratrol and piceid particularly, however the significant differences did not obtained in both years of research. The differences between varieties were noted: while the resveratrol dominated in Plavac mali wines, higher proportion were obtained for piceid in Babić wines. Despite relatively better results in comparison to control, the use of product E2 was not found to be beneficial; significant differences were not confirmed for any variety during both years of the experiment. Significant positive correlation were found between the total phenols and antioksidative activity. The changes in parameters after 6 months aging were obtained in wines of both varieties, but some positive effect were reduced. The obtained differences in parameter values were not as significant as at the end of fermentation. The use of exogenous enzyme can be desirable in case of Babić and Plavac mali young wine production.

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32

Berovič, M., and H. Ostroveršnik. "Production of Aspergillus niger pectolytic enzymes by solid state bioprocessing of apple pomace." Journal of Biotechnology 53, no. 1 (February 1997): 47–53. http://dx.doi.org/10.1016/s0168-1656(96)01661-6.

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33

Kola, Osman, Emine Cura, Ali Altan, and Huseyin Duran. "Removing segment membrane with pectolytic and cellulotic enzymes in canned grapefruit segment production." SAÜ Fen Bilimleri Enstitüsü Dergisi 16, no. 1 (2012): 39–46. http://dx.doi.org/10.5505/saufbe.2012.39200.

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34

Versari, A., S. Biesenbruch, D. Barbanti, P. J. Farnell, and S. Galassi. "Effects of pectolytic enzymes on selected phenolic compounds in strawberry and raspberry juices." Food Research International 30, no. 10 (December 1997): 811–17. http://dx.doi.org/10.1016/s0963-9969(98)00050-7.

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35

B. Seymour, Graham, Yvonne Lasslett, and Gregory A. Tucker. "Differential effects of pectolytic enzymes on tomato polyuronides in vivo and in vitro." Phytochemistry 26, no. 12 (January 1987): 3137–39. http://dx.doi.org/10.1016/s0031-9422(00)82457-7.

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36

Diano, Nadia, Tiziana Grimaldi, Mariangela Bianco, Sergio Rossi, Katya Gabrovska, Galya Yordanova, Tzonka Godjevargova, et al. "Apple Juice Clarification by Immobilized Pectolytic Enzymes in Packed or Fluidized Bed Reactors." Journal of Agricultural and Food Chemistry 56, no. 23 (December 10, 2008): 11471–77. http://dx.doi.org/10.1021/jf8019437.

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37

SENARATNA, LILANI K., RLC WIJESUNDERA, and A. DE S. LIYANAGE. "PECTOLYTIC ENZYMES IN THE DEVELOPMENT OF COLLETOTRICHUM LEAF DISEASE IN RUBBER (HEVEA BRASILIENSIS)." Journal of the National Science Foundation of Sri Lanka 21, no. 1 (June 28, 1993): 157. http://dx.doi.org/10.4038/jnsfsr.v21i1.8097.

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38

MIYAIRI, Kazuo, and Toshikatsu OKUNO. "Pathogenic fungal pectolytic enzymes and their effects for the development of disease symptoms." Journal of the agricultural chemical society of Japan 64, no. 6 (1990): 1163–66. http://dx.doi.org/10.1271/nogeikagaku1924.64.1163.

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39

Martyniuk, S. "Pectolytic enzymes activity and pathogenicity ofGaeumannomyces graminis var.tritici and related Phialophora-like fungi." Plant and Soil 107, no. 1 (March 1988): 19–23. http://dx.doi.org/10.1007/bf02371539.

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40

Remoroza, C., H. C. Buchholt, H. Gruppen, and H. A. Schols. "Descriptive parameters for revealing substitution patterns of sugar beet pectins using pectolytic enzymes." Carbohydrate Polymers 101 (January 2014): 1205–15. http://dx.doi.org/10.1016/j.carbpol.2013.10.034.

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41

Lozano, Pedro, Arturo Manjón, JoséL Iborra, Manuel Cánovas, and Félix Romojaro. "Kinetic and operational study of a cross-flow reactor with immobilized pectolytic enzymes." Enzyme and Microbial Technology 12, no. 7 (July 1990): 499–505. http://dx.doi.org/10.1016/0141-0229(90)90065-x.

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42

KELEBEK, H., A. CANBAS, T. CABAROGLU, and S. SELLI. "Improvement of anthocyanin content in the cv. Öküzgözü wines by using pectolytic enzymes." Food Chemistry 105, no. 1 (2007): 334–39. http://dx.doi.org/10.1016/j.foodchem.2006.11.068.

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43

Dahm, Hanna, and Edmund Strzelczyk. "Effect of heavy metals on enzymes production by Hebeloma crustuliniforme." Acta Mycologica 31, no. 2 (August 20, 2014): 181–89. http://dx.doi.org/10.5586/am.1996.018.

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Studies were carried out in order to dętermine the effect of some heavy metals (Cu, Cd, Pb, Zn) on the production of enzymes (cellulases, peetinases. proteases) by ectomycorrhizal fungus <i>Hebeloma crusliliniforme</i> (Buli.: Fr.) Quél. All the heavy metals inhibited the general enzymatic activity regardless of the source of carbon used. The metals reduced the egzocellulolytic activity more in media with cellulose powder than with CMC (carboxymethylocellulosc). Among pectolytic enzymes heavy metals most strongly inhibited polygalacturonase (PG). The heavy metals did not harmful affect the activity of pectate lyase (PGL). Proteolytic activity of <i>Hebeloma crustuliniforme</i> was leasi affected by zinc (Zn). The degree of inhibition of enzymes by heavy metals can be presented in the following order Pb < Zn < Cd <Cu.

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44

Joutei, Khalid Amrani, F. Ouazzani Chahdi, D. Bouya, Cédric Saucier, and Yves Glories. "Electronic microscopy examination of the influence of purified enzymatic activities on grape skin cell wall." OENO One 37, no. 1 (March 31, 2003): 23. http://dx.doi.org/10.20870/oeno-one.2003.37.1.1679.

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<p style="text-align: justify;">Pectolytic enzymes act differently on the degradation of the cell wall of grape skin and on the libération of tannins. PG and PL degrade the pectin from the middle lamella and the primary wall which favours the liberation of granulate tannins present inside the vacuole only ones. Cellulase degrade the cellulose fibbers and allows the liberation of tannins bound to the cellular wall. These last ones being bound to cellulosic molecules.</p>

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Engels, F. M., and N. A. Schalk. "Ultrastructural investigations of enzyme treated cell wall material from industrial by-products." Netherlands Journal of Agricultural Science 40, no. 2 (June 1, 1992): 137–46. http://dx.doi.org/10.18174/njas.v40i2.16520.

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Ultrastructural investigations of glycanase treatments of cell wall material from industrial by-products was carried out with the enzyme-thiocarbohydrazide-silver protein technique (ETAg). Driselase, gamanase and an experimental enzyme preparation with a broad spectra of hemicellulase, cellulase and pectolytic activities were used. Carbohydrate hydrolysis was found in cell walls and cell contents in 1-2 cell layers at the surface of 0.2-mm plant particles. Enzyme activity was detected to some extent inside unlignified and lignified cell walls. The absence of any reaction in some sublayers of the cell wall was indicative for the absence of polysaccharide substrate or a very tied interaction of cell wall components preventing enzymic activity or the absence of typical enzymes in crude preparations. It was concluded that the ETAg-technique can be useful to provide information about structural limitations of poorly degradable plant materials. (Abstract retrieved from CAB Abstracts by CABI’s permission)

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Longland, Annette C., A. J. Slusarenko, and J. Friend. "Pectolytic Enzymes from Interactions between Pseudomonas syringae pv. Phaseolicoia and French Bean (Phaseolus vulgaris)." Journal of Phytopathology 134, no. 1 (January 1992): 75–86. http://dx.doi.org/10.1111/j.1439-0434.1992.tb01214.x.

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Castilho, Leda R., Tito L. M. Alves, and Ricardo A. Medronho. "Erratum to “Recovery of pectolytic enzymes produced by solid state culture of Aspergillus niger”." Process Biochemistry 34, no. 4 (June 1999): 417. http://dx.doi.org/10.1016/s0032-9592(99)00061-8.

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Mehta, A., and P. Mehta. "Production of pectolytic and cellulolytic enzymes byfusarium oxysporum andF. moniliforme under different cultivation conditions." Folia Microbiologica 30, no. 1 (January 1985): 42–50. http://dx.doi.org/10.1007/bf02922496.

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Friedrich, Jo?ica, Aleksa Cimerman, and Walter Steiner. "Submerged production of pectolytic enzymes by Aspergillus niger: effect of different aeration/agitation regimes." Applied Microbiology and Biotechnology 31-31, no. 5-6 (October 1989): 490–94. http://dx.doi.org/10.1007/bf00270782.

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Scutaraşu, E. C., V. V. Cotea, C. E. Luchian, L. C. Colibaba, N. Katalin, R. Oprean, and M. Niculaua. "Influence of enzymatic treatments on white wine composition." BIO Web of Conferences 15 (2019): 02032. http://dx.doi.org/10.1051/bioconf/20191502032.

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Most biochemical reactions involved in the wine-making process are catalyzed by enzymes. The use of enzymes of exogenous origin in wine production is due to the numerous technological and economical advantages demonstrated over time in the winemaking process. Understanding the important role played by enzymes in wine making technology contributes to the development of optimization strategies for the production process to improve the final quality of the wine. In order to accomplish this study, the influence of five oenological preparations with pectolytic and β-glucosidases enzymes types on the volatile compounds of white wines obtained from Fetească regală variety was analyzed by monitoring their evolution during the alcoholic fermentation to the final product. Wine samples have been physically and chemically analysed (pH, acidity, alcoholic strength, density, malic acid, lactic acid, sugar content, SO2, total dry extract and non-reducing extract) according to OIV Standards. Separation and identification of flavor compounds was performed using an Agilent 7890 gas chromatograph coupled to a 5975 C inert XL EI/CI MSD spectrophotometer. The organoleptic evaluation of wines was made according to a wide range of sensory descriptors. An important evolution of volatile compounds during fermentation was observed, depending on the type of enzyme administered, compared to the control sample. Enzymatic treatments did not significantly affect the physico-chemical composition of the wines obtained. The chromatic parameters of the wine samples varied according to the type of enzyme applied. The results of the study showed a significant influence of the enzymes on the organoleptic characteristics of the wines. Therefore, the aromatic quality of a wine is directly proportional to the chemical composition of the grapes and to the technology.

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