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在色谱分析、有机合成和交叉偶联反应领域已被 0 篇同行评审文献引用。
果胶裂解酶（EC4.2.2.10）是果胶酶的重要组成部分，是一种能降解植物细胞壁，导致植物组织软化甚至死亡的解聚酶，来源比较广泛，主要来源于微生物，可用于果汁、果酒的澄清，提高水果出汁率，植物病毒的纯化，纸浆的漂白和纺织品的生物精炼，在减少环境污染和降低能源消耗方面具有潜在的应用价值。 测定原理：果胶裂解酶作用于果胶中的α-1,4糖苷键，生成在还原端C4和C5之间位置具有不饱和键的不饱和寡聚半乳糖醛酸，在235nm处有特征吸收峰。
Pectin lyase (EC 4.2.2.10) is an important component of pectinase. It is a depolymerizing enzyme that degrades plant cell walls, leading to tissue softening and even cell death. It is widely distributed, primarily in microorganisms, and is used in the clarification of fruit juices and wines, increasing fruit juice yield, purification of plant viruses, pulp bleaching, and bioscouring of textiles. It holds potential value in reducing environmental pollution and lowering energy consumption. Assay Principle: Pectin lyase acts on the α-1,4 glycosidic bonds in pectin, generating unsaturated oligogalacturonides with double bonds between the C4 and C5 positions at the reducing end, which exhibit a characteristic absorption peak at 235 nm.
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