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In enzymology, a pectin lyase also known as pectolyase is a naturally occurring pectinase a type of enzyme that degrades pectin. It is produced commercially for the food industry from fungi and used to destroy residual fruit starch, known as pectin, in wine and cider. In plant cell culture, it is used in combination with the enzyme cellulase to generate protoplasts by degrading the plant cell walls. Pectin lyase is an enzyme that catalyzes the chemical reaction :Eliminative cleavage of (1->4)-alpha-D-galacturonan methyl ester to give oligosaccharides with 4-deoxy-6-O-methyl-alpha-D-galact-4-enuronosyl groups at their non-reducing ends This enzyme belongs to the family of lyases, specifically those carbon-oxygen lyases acting on polysaccharides. == Nomenclature == The systematic name of this enzyme class is (1->4)-6-O-methyl-alpha-D-galacturonan lyase. Other names in common use include: * endo-pectin lyase, * pectin methyltranseliminase, * pectin trans-eliminase, * pectolyase, * PL, * PMGL, * PNL, and * polymethylgalacturonic transeliminase. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「pectin lyase」の詳細全文を読む スポンサード リンク
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