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.
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
MLA
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
HARVARD
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
VANCOUVER
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
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