PRODUCTION OF DISSOCIATION ENZYME PREPARATION FROM ASPERGILLUS CULTURE AND DISSOCIATION OF VEGETABLES

摘要

A macerating enzyme preparation is produced by contacting an aqueous solution of an enzyme mixture containing pectin glycosidases and pectinesterase obtained from an Aspergillus culture with a cation exchanger, separating the liquid phase, in which most of the pectin- esterase is located, from the cation exchanger, and eluting the macerating enzyme preparation from the latter.