Endo β 1 4 xylanase

All chemicals used were of analytical grade and were purchased from the following providers: Sigma (St. Louis, MO, USA), Acros (Morris Plains, NJ, USA), Alltech (Deerfield, IL, USA), Fluka (Buchs, Switzerland), Supelco (Bellefonte, PA, USA), Prolabo, and VWR (Fontenaysous Bois, France). Endo-β-(1→4)-xylanase isolated from Aspergillus oryzae (Novazymes, EC 3.2.1.8, Shearzyme 2X, GH-10) that were used to hydrolyze xylans were obtained from Sigma.

Pectins were isolated from dried apple pomace using sulfuric acid (pH 2.0, 85 °C, 3 h) or enzymatic preparations endo-β-1,4-xylanase (EC 3.2.1.8) from Trichoderma viride (Sigma/Aldrich Chemical Co., Germany, Cat. No. X3876) and endo-cellulase (endo-β-1,4-glucanase, EC 3.2.1.4) from Trichoderma viride (Sigma/Aldrich Chemical Co., Germany, Cat. No. C9422). Both enzymes were used at doses of 50 U/1 g of pomace, at pH 5.0, in 40 °C, for 10 h, according to a method described by Wikiera et al. [16 (link)]. The enzymatic preparations did not exhibit any additional off target activities [16 (link)].
Commercial apple pectin (P_commercial) isolated with sulfuric acid obtained from Pektowin (Poland) was used as a reference. The primary chemical composition of pectin preparations used in the experiments is presented in the Table 5A,B.