DISTRIBUTION OF ASCORBATE OXIDASE ACTIVITIES IN THE FRUITS OF FAMILY CUCURBITACEAE AND SOME OF THEIR PROPERTIES |
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| Authors: | NAZAMID BIN SAARI SHUJI FUJITA RYUICHI MIYAZOE MASAHIKO OKUGAWA |
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| Affiliation: | Laboratory of Food Science Faculty of Agriculture Saga University Saga 840, Japan |
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| Abstract: | 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. |
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