Home Articles List Article Information
Journal of Food and Dairy Sciences
Journal Archive
Volume Volume 15 (2024)
Volume Volume 14 (2023)
Volume Volume 13 (2022)
Volume Volume 12 (2021)
Volume Volume 11 (2020)
Volume Volume 10 (2019)
Volume Volume 9 (2018)
Volume Volume 03 (2018)
Volume Volume 8 (2017)
Volume Volume 7 (2016)
Volume Volume 6 (2015)
Volume Volume 5 (2014)
Volume Volume 4 (2013)
Volume Volume 3 (2012)
Volume Volume 2 (2011)
Volume Volume 1 (2010)
Volume Volume 34 (2009)
Volume Volume 33 (2008)
Volume Volume 32 (2007)
Volume Volume 31 (2006)
Volume Volume 30 (2005)
Volume Volume 29 (2004)
Volume Volume 28 (2003)
Volume Volume 27 (2002)
Volume Volume 26 (2001)
Volume Volume 25 (2000)
Rofael,, S. (2003). PREPARATION OF CRUDE AND REFINED PAPAIN FROM PAPAYA LATEX.. Journal of Food and Dairy Sciences, 28(5), 3783-3693. doi: 10.21608/jfds.2003.244167
Salwa D. Rofael,. "PREPARATION OF CRUDE AND REFINED PAPAIN FROM PAPAYA LATEX.". Journal of Food and Dairy Sciences, 28, 5, 2003, 3783-3693. doi: 10.21608/jfds.2003.244167
Rofael,, S. (2003). 'PREPARATION OF CRUDE AND REFINED PAPAIN FROM PAPAYA LATEX.', Journal of Food and Dairy Sciences, 28(5), pp. 3783-3693. doi: 10.21608/jfds.2003.244167
Rofael,, S. PREPARATION OF CRUDE AND REFINED PAPAIN FROM PAPAYA LATEX.. Journal of Food and Dairy Sciences, 2003; 28(5): 3783-3693. doi: 10.21608/jfds.2003.244167

PREPARATION OF CRUDE AND REFINED PAPAIN FROM PAPAYA LATEX.

Article 6, Volume 28, Issue 5, May 2003, Page 3783-3693  XML PDF (517.12 K)
Document Type: Original Article
DOI: 10.21608/jfds.2003.244167
View on SCiNiTO View on SCiNiTO
Author
Salwa D. Rofael,
Department of Hort. Crops Processing, Food Tech. Research Inst:, ARC, Egypt.
Abstract
Drying of fresh papaya latex with and without EDTA addition as studied
with regard to the proteolytic activity of crude papain. The optimum concentration of
EDTA added to fresh latex before drying was 0.2 % (w/w). Moisture content of the
fresh latex treated with and without EDAT addition was decreased by 94.29 and
93.07%, receptively, after 7 hrs of drying at 55 °e. Drying of fresh latex reduced its
proteolytic acUvity, gradually Ihe presence of 0.2% (w/w) EDT A, added to the fresh
latex, before drying preserved its proteolytic activity comparing with the control.
Refined papain was Isolated by a modified method. its proteolytic activity of the
isolated papain was assayed, showing an enzyme unit of 7.08 Img of s mple and
specifIC activity of 11.14 U/mg protein.
Keywords
Papaya latex; crude and refined papain; proteoly1ic activity; EDTA
Statistics
Article View: 53
PDF Download: 231