Stability studies of papaya pectinesterase

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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%...

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Bibliographic Details
Main Authors:	Asbi, B.A, Ghazali, H.M, Yaakob, Che Man, Selamat, Jinap
Format:	Article
Language:	English
Published:	1995
Online Access:	http://psasir.upm.edu.my/id/eprint/115029/ http://psasir.upm.edu.my/id/eprint/115029/1/115029.pdf

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