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Inhibitors of cellulolytic activity in olive fruits (Olea europaea, Hojiblanca var.)

Inbibitoren der cellulytischen Aktivität in Oliven (Olea europaea, Hojiblanca var.)

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Zusammenfassung

Die Hemmwirkung der Cellobiose und Glucose auf die cellulytische Aktivität der Oliven wird untersucht. Die Glucose wirkt als schwaches Hemmittel, während die Cellobiose einen starken Einfluß hat. In Gegenwart von Dixon konnte der konkurrenzlose Charakter der Hemmung belegt werden (Ki Cellobiose 43,8 mM; Ki Glycose 471 mM). Die Wirkung der Ascorbinsäure, Weinsäure, Natrium-Kalium-Tartrat, Eisengluconat und Eisenlactat wurden ebenfalls untersucht.

Summary

The inhibitory effect of cellobiose and glucose on the cellulolytic activity of olives was studied. The glucose acts as a slight inhibitor, whereas the cellobiose exercises a greater inhibition. By means of Dixon's representation, the competitive nature of the inhibition was established (Ki cellobiose 43.8 mM; Ki glucose 471 mM). The inhibiting effect of ascorbic acid, tartaric acid, sodium-potassium tartrate, ferrous gluconate and ferrous lactate was also studied.

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Authors and Affiliations

  1. Instituto de la Grasa y sus Derivados (C.S.I.C.), Apartado 1078, E-41012, Sevilla, Spain

    Antonia Heredia, Juan Fernandez-Bolaños & Rafael Guillen

Authors
  1. Antonia Heredia
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  2. Juan Fernandez-Bolaños
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  3. Rafael Guillen
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Heredia, A., Fernandez-Bolaños, J. & Guillen, R. Inhibitors of cellulolytic activity in olive fruits (Olea europaea, Hojiblanca var.). Z Lebensm Unters Forch 189, 216–218 (1989). https://doi.org/10.1007/BF01028066

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  • DOI: https://doi.org/10.1007/BF01028066

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