Premium
Pectinesterase and Polygalacturonase Activities and Textural Properties of Rubbery Papaya ( Carica papaya Linn.)
Author(s) -
Jiang C.M.,
Wu M.C.,
Wu C.L.,
Chang H.M.
Publication year - 2003
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.1365-2621.2003.tb12296.x
Subject(s) - carica , pectinase , pectinesterase , pectin , chemistry , food science , horticulture , flesh , botany , enzyme , biochemistry , biology
: Comparisons in color of flesh, pectin composition, pectinesterase (PE), polygalacturonase, cellulase activities, and textural properties of normal green papaya (NGP), rubbery papaya (RP), and normal yellow and ripe papaya (NYRP) were conducted. RP contained about 9.7% pectin with a degree of esterification of 53.1%, while NYRP contained about only 1.2% pectin with a degree of esterification of about 23.4%. PE activity (13.6 unit/g fresh weight) than in RP was significantly lower (18.0 unit/g fresh weight) in NYRP (P < 0.05), whereas polygalacturonase activity (46.9 unit/g fresh weight) in RP was higher (27.0 unit/g FW) than in NYRP. Therefore, in combination with the fact that water extract from RP displayed an inhibitory ratio of 36.0% on papaya PE activity, we suggest the presence of certain substances with strong PE inhibitory activity in RP.