Pectinesterase and Polygalacturonase Activities and Textural Properties of Rubbery Papaya (Carica papaya Linn.)

• Published in: Journal of food science Vol. 68; no. 5; pp. 1590 - 1594
• Main Authors: Jiang, C.-M., Wu, M.-C., Wu, C.-L., Chang, H.-M.
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.06.2003; Institute of Food Technologists
• Subjects: Biological and medical sciences; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; pectinesterase; pectinesterase inhibitor; polygalacturonase; rubbery papaya; Fruit; Papaya; Enzyme; rubbery papaya; Esterases; Pectin; Polygalacturonase; Carboxylic ester hydrolases; Ripening; pectinesterase inhibitor; Glycosidases; Hydrolases; Chemical composition; O-Glycosidases; Polysaccharide; Pectinesterase
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.2003.tb12296.x

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.