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Changes in amylase activity, starch and sugars contents in mango fruit pulp
Year:
1980
Source of publication :
Scientia Horticulturae
Authors :
Fuchs, Yoram
;
.
Pesis, Edna
;
.
Zauberman, Giora
;
.
Volume :
13
Co-Authors:
Facilitators :
From page:
155
To page:
160
(
Total pages:
6
)
Abstract:

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.

Note:
Related Files :
amylase
enzyme
mango
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More details
DOI :
10.1016/0304-4238(80)90080-1
Article number:
0
Affiliations:
Database:
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
50441
Last updated date:
02/03/2022 17:27
Creation date:
22/09/2020 17:13
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Changes in amylase activity, starch and sugars contents in mango fruit pulp
13
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.

Scientific Publication
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