PECTINESTERASE EXTRACTION FROM PAPAYA

Authors
FAYYAZ A ASBI BA GHAZALI HM MAN YBC JINAP S
Citation
A. Fayyaz et al., PECTINESTERASE EXTRACTION FROM PAPAYA, Food chemistry, 47(2), 1993, pp. 183-185
Citations number
16
Categorie Soggetti
Food Science & Tenology","Nutrition & Dietetics","Chemistry Applied
Journal title
Food chemistry → ACNP
ISSN journal
03088146
Volume
47
Issue
2
Year of publication
1993
Pages
183 - 185
Database
ISI
SICI code
0308-8146(1993)47:2<183:PEFP>2.0.ZU;2-X
Abstract
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.