Physico-chemical properties of the preparation of pectinase of fungal origin

The physico-chemical properties of the preparation of the pectinase culture of the fungus Lentinus edodes 480 have been studied. The resulting enzyme preparation of exopolygalacturonase action is thermally unstable, but short-term heating (15 min) at high temperatures causes some stabilization of protein molecules of pectinases. The enzymes of the exopolygalacturonase culture of the fungus L. edodes 480 are represented by a complex consisting of acidic and slightly alkaline pectinases with a pH of optimal action in the range of 4.4–5.2 and 7.6–8.0.