Preparation of high-molecular peptic acid by tomato pectinesterase

Abstract

Pectin was deesterified by pectinesterase of tomato either by the isolated enzyme or by the crude preparation, using a pH-stat and a continuous titration at pH 7.5 up to the esterification degree DE 2%. A simple procedure for preparation of high-molecular potassium pectate by enzymatic deesterification in a buffer solution of sufficient capacity was worked out. The final products of esterification degree DE = 10 ± 1% were obtained by immobilized pectinesterase of tomato. The molecular weight of the final products was identical with that of the original pectin.