PECTINESTERASE EXTRACTION FROM PAPAYA

被引：23

作者：

FAYYAZ, A

ASBI, BA

GHAZALI, HM

MAN, YBC

JINAP, S

机构：

[1] Faculty of Food Science and Biotechnology, Universiti Pertanian Malaysia

来源：

FOOD CHEMISTRY | 1993年 / 47卷 / 02期

关键词：

D O I：

10.1016/0308-8146(93)90241-7

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Pectinesterase (EC.3.1.1.11) was extracted from papaya fruit (Carica papaya L.) var. Exotica. Incubation time, pH and NaCl concentration influenced the extraction process of pectinesterase from papaya fruit. A maximum activity of 6-98 units/min ml was obtained with 2 m NaCl solution, pH 8, and at 5 h incubation time.

引用

页码：183 / 185

页数：3

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