Pectinesterase and Polygalacturonase Activities and Textural Properties of Rubbery Papaya (Carica papaya Linn.) |
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| Authors: | C.-M. Jiang M.-C. Wu C.-L. Wu H.-M. Chang |
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| Affiliation: | Author Jiangis with the Dept. of Seafood Science, Natl. Kaohsiung Inst. of Marine Technology, Kaohsiung 811, Taiwan. Authors M.-C. Wu and C. -L. Wu are with the Dept. of Food Science and Technology, Natl. Pingtung Univ., Taiwan. Author Changis with the Graduate Inst. of Food Science and Technology, Natl. Taiwan Univ., Taiwan. Direct inquiries to author Jiang (E-mail: ). |
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| Abstract: | ![]()
: 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. |
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| Keywords: | pectinesterase polygalacturonase pectinesterase inhibitor rubbery papaya |
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