Pectinesterase extraction from papaya
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 6ยท98 units/min ml was obtained with 2 m NaCl solution, pH 8, and at 5...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Elsevier
1993
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| Online Access: | http://psasir.upm.edu.my/id/eprint/112706/1/112706.pdf http://psasir.upm.edu.my/id/eprint/112706/ https://linkinghub.elsevier.com/retrieve/pii/0308814693902417 |
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