Collect. Czech. Chem. Commun. 1981, 46, 266-269

Preparation of high-molecular peptic acid by tomato pectinesterase

Oskar Markovič, Rudolf Kohn and Ondrej Luknár

Institute of Chemistry, Slovak Academy of Sciences, 809 33 Bratislava


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.