Zhang J, Henriksson G, Johansson G
Department of Biochemistry, Uppsala University, Uppsala, Sweden.
J Biotechnol. 2000 Jul 28;81(1):85-9. doi: 10.1016/s0168-1656(00)00286-8.
Seven commercial enzyme mixtures were tested for their ability to perform retting of flax (i.e. to separate flax fibers by partly removal of middle lamella) and were assayed for hydrolysis of xylan, cellulose and four kinds of pectin. The only activity that showed correlation to the ability to perform retting was the degradation of low esterfied pectin. A purified Aspergillus niger polygalacturonase was also shown to be able to perform retting. From this data it is hypothesized that degradation of the smooth regions (i.e. non-methylated polygalacturonase) in the middle lamella pectin is the most important step in enzymatic retting.
测试了七种商业酶混合物对亚麻进行沤麻的能力（即通过部分去除中层薄片来分离亚麻纤维），并测定了它们对木聚糖、纤维素和四种果胶的水解能力。唯一与沤麻能力相关的活性是低酯化果胶的降解。一种纯化的黑曲霉多聚半乳糖醛酸酶也被证明能够进行沤麻。根据这些数据推测，中层薄片果胶中平滑区域（即非甲基化多聚半乳糖醛酸酶）的降解是酶法沤麻中最重要的步骤。
