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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.com/id/eprint/6338

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