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Scientia Horticulturae

Amylase activity in developing mango fruits increased parallel to the increase in fruit weight. During ripening there was a decrease in starch content and an increase in the reducing and non-reducing sugars. The enzyme preparation which was extracted from acetone powders of mango fruit was inhibited by inhibitors of both α- and β-amylases, and mercapto-ethanol reversed the inhibition by p-hydroxymercuribenzoate. Polyacrylamide gel electrophoresis of the solubilized enzyme has shown only one main band of amylase activity and has indicated the presence of a proteinaceous amylase inhibitor in the fruit pulp. Changes taking place during development and ripening, as well as the nature of the amylolytic activity in mango fruits, are discussed.

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Changes in amylase activity, starch and sugars contents in mango fruit pulp
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Changes in amylase activity, starch and sugars contents in mango fruit pulp

Amylase activity in developing mango fruits increased parallel to the increase in fruit weight. During ripening there was a decrease in starch content and an increase in the reducing and non-reducing sugars. The enzyme preparation which was extracted from acetone powders of mango fruit was inhibited by inhibitors of both α- and β-amylases, and mercapto-ethanol reversed the inhibition by p-hydroxymercuribenzoate. Polyacrylamide gel electrophoresis of the solubilized enzyme has shown only one main band of amylase activity and has indicated the presence of a proteinaceous amylase inhibitor in the fruit pulp. Changes taking place during development and ripening, as well as the nature of the amylolytic activity in mango fruits, are discussed.

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