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Effect of some vegetable extracts on the activity of polygalacturonase
Author(s) -
AlJasim H. A.,
Barakat M. M.
Publication year - 1973
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740240202
Subject(s) - pectinase , pepper , chemistry , enzyme assay , food science , enzyme , biochemistry
The effect of five vegetable extracts on the activity of polygalacturonase was studied. The results obtained show that while radish, green pepper and leek extracts exhibit no effect, both garlic and onion extracts markedly inhibit the activity of the enzyme. This inhibition increases with the increase in the concentration of the vegetable extract. Garlic has a more pronounced effect than onion. Data also indicate that there is no change in the enzyme inhibition if the garlic is extracted with water or buffer.