Abstract
A macerating factor was isolated from the culture filtrate of Phytophthora capsici by successive column chromatography on Sephadex G-100, hydroxylapatite cellulose and diethylaminoethyl (DEAE) cellulose. Specific activity of the macerating factor, based on protein content, increased 430-fold during the purification procedure. The final preparation neither reduced the viscosity of pectin or pectic acid solution, nor released amino acids from casein or reducing sugars from pectic substances and other polysaccharides such as xylan, mannan, araban and carboxymethyl cellulose. The macerating factor appeared to have a high molecular weight (close to or over 150 000), based on Sephadex G-100 gel filtration. The pH optimum for maceration of cucumber pericarp by the factor was 6·0 to 6·25 and its macerating activity was completely destroyed by heat (70°C for 10 min) or trypsin treatments. The purified factor had a maximum u.V. absorption at 278 nm. These results indicate that the macerating factor is a thermolabile protein, possibly an enzyme with an unknown substrate. The fungus also produced endo-type pectolytic enzymes, but these enzymes contributed only a small portion of the total macerating activity in culture filtrates.
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