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Properties of malic enzyme (decarboxylating) from pulp of mango fruit (Mangifera indica).

Krishnamurthy, S. and Patwardhan, M. V. (1971) Properties of malic enzyme (decarboxylating) from pulp of mango fruit (Mangifera indica). Phytochemistry, 10 (8). 1811-1815, 10 ref..

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Mango fruits at climacteric were homogenized, filtered and centrifuged. The extract was purified by addition of pectinol, precipitation with 60% (NH4)2SO4, suspension in buffer, dialysis and elution from a DEAE cellulose column. The enzyme was assayed by NADP reduction. Oxaloacetate decarboxylase activity and reversibility of the enzyme were studied. General properties of the enzyme appeared similar to those from other sources. The enzyme was NADP specific with a pH optimum of 7.2. Km with NADP was 16.6 muM. Addition of 3 x 10---3MMn-2- caused formation of 7.2 nmmu mole NADPH2/min against 5.6 for Co-2- and 4.6 for Mg-2-, showing Mn to be the most effective co-factor. No effect of NADP on decarboxylating activity of the enzyme towards oxaloacetate was indicated. Studies on reversibility of the reaction using labelled bicarbonate showed low incorporation of radioactivity into malic acid.

Item Type: Article
Uncontrolled Keywords: OXIDOREDUCTASES-; Malic enzyme from mangoes; MANGOES-
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Mar 2011 09:42
Last Modified: 28 Dec 2011 09:57
URI: http://ir.cftri.com/id/eprint/7276

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