Stability studies of papaya pectinesterase
Stability studies were carned out on the purilied papaya (Curiro pupqa L. var. UM~UI) pectincsterase (EC 3.1. I. I1 1. The enzyme preparation was stabk at 4’C in 0-02~ sodium phosphate butTer (pH 7.5) solution containing 0.2~ N&l and O-O% sodium azide and the loss in activity was less than 5%...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
1995
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| Online Access: | http://psasir.upm.edu.my/id/eprint/115029/ http://psasir.upm.edu.my/id/eprint/115029/1/115029.pdf |
| _version_ | 1848866665463283712 |
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| author | Asbi, B.A Ghazali, H.M Yaakob, Che Man Selamat, Jinap |
| author_facet | Asbi, B.A Ghazali, H.M Yaakob, Che Man Selamat, Jinap |
| author_sort | Asbi, B.A |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Stability studies were carned out on the purilied papaya (Curiro pupqa L. var.
UM~UI) pectincsterase (EC 3.1. I. I1 1. The enzyme preparation was stabk at 4’C
in 0-02~ sodium phosphate butTer (pH 7.5) solution containing 0.2~ N&l and
O-O% sodium azide and the loss in activity was less than 5% after storage (or
I year. The thermoslability studia showed that enzyme was more heat-stable at
pH 7-5 thao at pH 4. After heating al 60°C for 5 min. 65 6 and 82% activity still
remained at pH 4 and pH 7-5. respectively. Ii war completely inactivated by heating for 5 mitt at 70 and 75°C al pH 4 and pH 7.5, respectively. The D values
(time to inactivate W%, or the enzyme) at 55.60, 65 and 70°C at pH 4.0 were
estimated 10 bo 112.14. 23.78.8.33 and I.71 min. respectively. Lower inactivalion
rates were ohscrvcd for pH 7.5. whh lhe D values ranging from 143.27 to I.67 min
for tcmper4tures between 60 and 7W. The 2 values, which indicate lhc rise in
temperature necessary *o obarvc a IO-times faster rdte of heat-inaclivdtion.
were estimated lo he 7%‘C and S,38’C at pH 7.5 and pH 40. respectively. The
inactivation energies and Qlo values were calculated as 256.9 W/m01 and 15.59
at pH 4.0 and 284.76 kllmol and 19.21 at pH 7 5. respectively. pH stability
arudics showed that the enzyme was stable from pH Cl I abler exposure of ihe
enzyme LO these pHs far 24 h at 3WC. More than 85% of the activity was retained in all of these casts. However. at pH I and 12. the enzyme was unstable
nnd it complctcly lost ib activity after 24 h of incubation at 30°C. |
| first_indexed | 2025-11-15T14:24:13Z |
| format | Article |
| id | upm-115029 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:24:13Z |
| publishDate | 1995 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1150292025-02-17T09:22:07Z http://psasir.upm.edu.my/id/eprint/115029/ Stability studies of papaya pectinesterase Asbi, B.A Ghazali, H.M Yaakob, Che Man Selamat, Jinap Stability studies were carned out on the purilied papaya (Curiro pupqa L. var. UM~UI) pectincsterase (EC 3.1. I. I1 1. The enzyme preparation was stabk at 4’C in 0-02~ sodium phosphate butTer (pH 7.5) solution containing 0.2~ N&l and O-O% sodium azide and the loss in activity was less than 5% after storage (or I year. The thermoslability studia showed that enzyme was more heat-stable at pH 7-5 thao at pH 4. After heating al 60°C for 5 min. 65 6 and 82% activity still remained at pH 4 and pH 7-5. respectively. Ii war completely inactivated by heating for 5 mitt at 70 and 75°C al pH 4 and pH 7.5, respectively. The D values (time to inactivate W%, or the enzyme) at 55.60, 65 and 70°C at pH 4.0 were estimated 10 bo 112.14. 23.78.8.33 and I.71 min. respectively. Lower inactivalion rates were ohscrvcd for pH 7.5. whh lhe D values ranging from 143.27 to I.67 min for tcmper4tures between 60 and 7W. The 2 values, which indicate lhc rise in temperature necessary *o obarvc a IO-times faster rdte of heat-inaclivdtion. were estimated lo he 7%‘C and S,38’C at pH 7.5 and pH 40. respectively. The inactivation energies and Qlo values were calculated as 256.9 W/m01 and 15.59 at pH 4.0 and 284.76 kllmol and 19.21 at pH 7 5. respectively. pH stability arudics showed that the enzyme was stable from pH Cl I abler exposure of ihe enzyme LO these pHs far 24 h at 3WC. More than 85% of the activity was retained in all of these casts. However. at pH I and 12. the enzyme was unstable nnd it complctcly lost ib activity after 24 h of incubation at 30°C. 1995 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/115029/1/115029.pdf Asbi, B.A and Ghazali, H.M and Yaakob, Che Man and Selamat, Jinap (1995) Stability studies of papaya pectinesterase. Food Chemistry, 53 (4). pp. 391-396. DOI Title User Action Timestamp 10.1016/0308-8146(95)99833-L |
| spellingShingle | Asbi, B.A Ghazali, H.M Yaakob, Che Man Selamat, Jinap Stability studies of papaya pectinesterase |
| title | Stability studies of papaya pectinesterase |
| title_full | Stability studies of papaya pectinesterase |
| title_fullStr | Stability studies of papaya pectinesterase |
| title_full_unstemmed | Stability studies of papaya pectinesterase |
| title_short | Stability studies of papaya pectinesterase |
| title_sort | stability studies of papaya pectinesterase |
| url | http://psasir.upm.edu.my/id/eprint/115029/ http://psasir.upm.edu.my/id/eprint/115029/ http://psasir.upm.edu.my/id/eprint/115029/1/115029.pdf |