Articles
ACTION OF CX-CELLULASE ON AVOCADO CELL WALL POLYMERS
Article number
343_48
Pages
212 – 214
Language
Abstract
Gel-permeation chromatography of total cell wall polysaccharides (including cellulose) has revealed a proportional increase in the molecular weight of the largest polymers during avocado fruit ripening.
When enzymically inactive cell walls from unripe fruit were exposed to Cx-cellulase there was a gradual erosion of the largest polymers and a subsequent lowering of the average molecular weight of this peak.
We propose that avocado Cx-cellulase preferentially attacks the amorphous regions of microfibrils resulting in a gradual decrease in cellulose molecular weight and a change in the microfibril interaction with surrounding matrix material.
Such activity could influence the integrity of the cell wall structure and have a direct effect on the loss of avocado fruit firmness.
When enzymically inactive cell walls from unripe fruit were exposed to Cx-cellulase there was a gradual erosion of the largest polymers and a subsequent lowering of the average molecular weight of this peak.
We propose that avocado Cx-cellulase preferentially attacks the amorphous regions of microfibrils resulting in a gradual decrease in cellulose molecular weight and a change in the microfibril interaction with surrounding matrix material.
Such activity could influence the integrity of the cell wall structure and have a direct effect on the loss of avocado fruit firmness.
Publication
Authors
E.M. O’Donoghue, D.J. Huber, J.D. Timpa
Keywords
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