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Pectin Methyl Esterase in the Ripening Banana
Author(s) -
HULTIN H. O.,
LEVINE A. S.
Publication year - 1965
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1965.tb01865.x
Subject(s) - ripening , fraction (chemistry) , pectin , chemistry , pulp (tooth) , esterase , food science , extraction (chemistry) , chromatography , botany , enzyme , biochemistry , biology , medicine , pathology
SUMMARY Three pectin methyl esterase fractions were obtained from banana pulp by successive extraction with water (Fraction I), a solution of 0.15 M NaCl (Fraction II), and a solution of 0.15 M NaCl after adjusting the pH of the mixture to 7.5 (Fraction III). The changes in the activities of these fractions during post‐harvest ripening were investigated. The activities of all three fractions increased as the banana skin began to change from green to yellow. Thereafter Fractions I and II remained relatively constant while Fraction III continued to increase in activity throughout the period of ripening studied.