Pectinesterase (EC.3.1.1.11) was extracted from papaya fruit (Carica p
apaya L.) var. Exotica. Incubation time, pH and NaCl concentration inf
luenced the extraction process of pectinesterase from papaya fruit. A
maximum activity of 6-98 units/min ml was obtained with 2 m NaCl solut
ion, pH 8, and at 5 h incubation time.