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Pectinesterase Inhibitor in Rubbery Banana ( Musa sapientum L. )
Author(s) -
Wu M.C.,
Tseng K.C.,
Huang T.H.,
Chang H.M.
Publication year - 2002
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.1365-2621.2002.tb10284.x
Subject(s) - flesh , chemistry , banana peel , pectinesterase , extraction (chemistry) , food science , chromatography , horticulture , biology , biochemistry , enzyme , pectinase
Pectinesterase (PE) (7 U/mL), extracted from ripe and soft banana flesh (RSBF), was prepared with a ratio of 4 parts (1:4) 2% NaCl. PE activity in the 2% NaCl extracted from homogenized RSBF and rubbery banana flesh (RBF) were 7 and 2 U/mL, respectively, during the 16 h PE extraction, suggesting the existence of the PE inhibitor (PEI) in RBF. Crude PEI extracts from RBF and RSBF exhibited about 80% and 17% inhibitory ratios, respectively, on banana PE activity. Crude PEI from RBF, boiled for 30 to 180 min, showed a 79 to 82% inhibitory ratio of banana PE activity.