Multiple forms of polygalacturonase from banana fruits
N Pathak, GG Sanwal - Phytochemistry, 1998 - Elsevier
Three multiple forms of polygalacturonase (PG) in ripe and two in unripe banana (Musa
acuminata) fruits were separated by DEAE-cellulose and further purified using Sephadex G-
150 chromatography. The multiple forms can be differentiated from each other on the basis
of their properties. PG1 and PG3 were identified as endo-PG and PG2 as exo-PG on the
basis of decrease in viscosity, increase in reducing sugar and the reaction product. PG2 and
PG3 increased with the ripening of fruits. PG1, PG2 and PG3 exhibited optimum activity at …
acuminata) fruits were separated by DEAE-cellulose and further purified using Sephadex G-
150 chromatography. The multiple forms can be differentiated from each other on the basis
of their properties. PG1 and PG3 were identified as endo-PG and PG2 as exo-PG on the
basis of decrease in viscosity, increase in reducing sugar and the reaction product. PG2 and
PG3 increased with the ripening of fruits. PG1, PG2 and PG3 exhibited optimum activity at …
Multiple forms of polygalacturonase from banana fruits.
NP Neelam Pathak, GG Sanwal - 1998 - cabidigitallibrary.org
Three multiple forms of polygalacturonase (PG) in ripe and 2 in unripe banana fruits (cv. Hari
Chhal, grown in India) were separated by DEAE-cellulose and further purified using
Sephadex G-150 chromatography. The multiple forms were differentiated from each other on
the basis of their properties. PG1 and PG3 were identified as endo-PG and PG2 as exo-PG
on the basis of decrease in viscosity, increase in reducing sugar and the reaction product.
PG2 and PG3 increased with the ripening of fruits. PG1, PG2 and PG3 exhibited optimum …
Chhal, grown in India) were separated by DEAE-cellulose and further purified using
Sephadex G-150 chromatography. The multiple forms were differentiated from each other on
the basis of their properties. PG1 and PG3 were identified as endo-PG and PG2 as exo-PG
on the basis of decrease in viscosity, increase in reducing sugar and the reaction product.
PG2 and PG3 increased with the ripening of fruits. PG1, PG2 and PG3 exhibited optimum …
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