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DISTRIBUTION OF ASCORBATE OXIDASE ACTIVITIES IN THE FRUITS OF FAMILY CUCURBITACEAE AND SOME OF THEIR PROPERTIES
Author(s) -
BIN SAARI NAZAMID,
FUJITA SHUJI,
MIYAZOE RYUICHI,
OKUGAWA MASAHIKO
Publication year - 1995
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1995.tb00537.x
Subject(s) - cucurbitaceae , flesh , melon , chemistry , food science , thermostability , horticulture , biology , biochemistry , enzyme
Activities and some other properties of ascorbate oxidases (AAO) from the fruits of family Cucurbitaceae were investigated. The peel and the flesh of seven varieties had activities ranging between 35–56500 units/mg protein and 14–1250 units/mg protein, respectively. AAO from different varieties had a similar pH optimum of around 6–6.5 and a broad pH stability ranging from pH 5 or 6 to pH 10 or 11. These properties appear to be conserved in the AAO's from the family of Cucurbitaceae. The AAO's of melon cv. andes, kinsho and papaya were more susceptible to heat denaturation than AAO from pumpkin.