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Mango ripening - role of carbohydrases in tissue softening.

Yashoda, H. M. and Prabha, T. N. and Tharanathan, R. N. (2007) Mango ripening - role of carbohydrases in tissue softening. Food Chemistry, 102 (3). pp. 691-698.

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Abstract

A range of cell wall degrading enzymes, both glycanases and glycosidases, was identified in ripe mango (Mangifera indica cv. Alphonso) fruits. Reduction in the mannose content of the hydrolyzed polymeric fractions of ripe mango revealed the possible involvement of an endomannanase and alpha-mannosidase, the two major enzymes, in mango fruit softening and ripening phenomena. alpha-Mannosidase was resolved into isoforms I and II by chromatographic methods and their kinetic and inhibition properties were studied. All rights reserved, Elsevier.

Item Type: Article
Uncontrolled Keywords: FIRMNESS-; GLYCOSIDASES-; HYDROLASES-; MANGOES-; RIPENING-; SOFTENING-
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 13 Aug 2008 09:39
Last Modified: 29 Dec 2016 12:21
URI: http://ir.cftri.com/id/eprint/8087

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