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Cell Wall Metabolism in Ripening Fruit ¹

III. Purification of an Endo--1,4-xylanase that Degrades a Structural Polysaccharide of Pear Fruit Cell Walls

Department of Pomology, University of California, Davis, California, 95616

A -1,4-xylanase has been purified from the mixture of carbohydrate-degrading enzymes found in a commercial preparation from cultures of Trichoderma viride. Purification from the desalted enzyme mixture is accomplished either by preparative isoelectric focusing or in two-column chromatographic steps. The xylanase has maximal activity at pH 5.0 and a molecular weight of approximately 13,000 daltons. The enzyme loses activity when heated to above 45°C. The xylanase degrades xylans from larch and pear cell walls in an apparently endo-fashion.