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Multiple forms of beta-galactosidase from mango (Mangifera indica L. Alphonso) fruit pulp.
Prasanna, V. and Prabha, T. N. and Tharanathan, R. N. (2005) Multiple forms of beta-galactosidase from mango (Mangifera indica L. Alphonso) fruit pulp. Journal of the Science of Food and Agriculture, 85 (5). pp. 797-803.
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Abstract
Forms of beta-galactosidases were isolated, purified and partially characterized from mangoes, var. Alphonso, and their significance in the context of fruit ripening and softening was studied. Mangoes were harvested at 4 stages of ripeness (mature unripe, pre-climacteric, post-climacteric, ripe). beta-Galactosidase activity increased gradually and showed an activity peak at the post-climactric stage, decreasing thereafter as softening progressed. Using ion-exchange chromatography the enzyme showed 3 distinct activity peaks and their relative fractional abundance was 0.44, 0.38 and 0.18 for isoforms I, II and III, respectively. Following ion-exchange chromatography, the total specific activity increased from 20 to 145 U and further increased to 727 U upon gas permeation chromatography with a recovery of 28%. Optimal pH and activity temp. for beta-galactosidases I, II and III were pH 3.6, 4.3 and 3.6 and 47, 47 and 42C, respectively. It is suggested that beta-galactosidase may act on the galactans that connect the pectins and cellulose in the cell wall, which could result in solubilization of pectins and eventual softening of tissue during ripening.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | FIRMNESS-; GALACTOSIDASES-; MANGOES-; RIPENING-; beta-GALACTOSIDASES; RIPENESS-; SOFTENING- |
| Subjects: | 600 Technology > 08 Food technology > 24 Fruits > 06 Mango 600 Technology > 08 Food technology > 11 Food Biochemistry |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Users 197 not found. |
| Date Deposited: | 20 Jul 2011 09:33 |
| Last Modified: | 28 Dec 2011 09:52 |
| URI: | http://ir.cftri.res.in/id/eprint/6338 |
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