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Tetrathionate Protects Proteolytic Activity of Simulated Papaya Latex and Crude Papain
Author(s) -
ARTEAGA G.E.,
NAKAI S.
Publication year - 1990
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.1365-2621.1990.tb03610.x
Subject(s) - papain , sodium metabisulfite , chemistry , food science , tetrathionate , proteolytic enzymes , chromatography , biochemistry , enzyme , sulfur , organic chemistry , thiosulfate
Sodium tetrathionate (TT) was assessed for its possible protection of proteolytic activity (PA) of rehydrated crude papain during drying and storage. The addition of 1% TT significantly decreased the loss of PA of rehydrated crude papain after being oven dried at 55°C. This protection of PA was 15–20% higher than that from metabisulfite. Crude papain with 1% TT lost 20% of PA and with metabisulfite lost 45% of PA in 13 wk at room temperature. Results suggest TT may decrease loss of PA during papaya latex processing and storage of crude papain.