Safety evaluation of the food enzyme containing endo-polygalacturonase and pectinesterase activities from the non-genetically modified <i>Aspergillus luchuensis</i> strain GSP-4-404. [PDF]
EFSA Panel on Food Enzymes (FEZ) +16 more
europepmc +1 more source
Transcriptome study of <i>Talaromyces verruculosus</i> TS63-9 for pectin-degrading CAZymes. [PDF]
Hu L +10 more
europepmc +1 more source
Two varieties of tomato fruits commonly available in Nigerian markets are the Rom a VF and Ibadan local varieties of tomato fruits. The Roma VF fruits are oval in shape.
Akeredolu, M. +3 more
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Mechanism of pod dehiscence in legumes: insights from phenotypic, anatomical, physiological and molecular studies. [PDF]
Tu B, Liu C.
europepmc +1 more source
Retraction Note: Enhancement of novel Endo-polygalacturonase expression in Rhodotorula mucilaginosa PY18 : insights from mutagenesis and molecular docking. [PDF]
El-Aziz NMA +3 more
europepmc +1 more source
Computer aided design of polygalacturonase II from Aspergillus niger
Pectin is a complex polysaccharide found in the cell walls of plants and consisting mainly of esterified D-galacturonic acid resides in ?-(1-4) chain. In production of fruit juice, pectin contributes to fruit juice viscosity, thereby reducing the juice ...
Tuan Norhafizah binti Tuan Zakaria
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Genome-wide identification and characterization of polygalacturonase gene family in linseed (Linum usitatissimum L.) and comparative expression in its wild relative (Linum bienne) upon bud fly infestation. [PDF]
Singh CM +6 more
europepmc +1 more source
Calcium chloride and/or sodium selenite: an effective strategy for extending vase life and alleviating stem bending in gerbera "Stanza" flowers. [PDF]
Youssef SM, El-Serafy RS.
europepmc +1 more source
In this study, a previously isolated strain of Aspergillus foetidus Ege-K-635 producing highly active polygalacturonase and polymethylgalacturonase was used for improvement of enzyme production using solid-state conditions.
Taskin, E, Eltem, R
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Cell:cell adhesion in sweet cherry fruit primarily due to pectins. [PDF]
Culemann E +4 more
europepmc +1 more source

