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首页> 外文期刊>journal of food science >ISOLATION AND CHARACTERIZATION OF A β‐FRUCTOFURANOSIDASE FROM PAPAYA
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ISOLATION AND CHARACTERIZATION OF A β‐FRUCTOFURANOSIDASE FROM PAPAYA

机译:ISOLATION AND CHARACTERIZATION OF A β‐FRUCTOFURANOSIDASE FROM PAPAYA

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摘要

ABSTRACTAn invertase in papaya was extracted, partially purified and characterized. Substrate specificity studies showed the enzyme to be a β‐fructo‐furanosidase. The enzyme has a pH optimum of 4.6 and a temperature optimum of 40° C. The Km of the enzyme, with sucrose as a substrate, was 7.7 mM. Heat inactivation of papaya invertase was biphasic, and the kinetics of both phases were first order. The activation energies for the thermal inactivation of the two phases were 33.5 kcal and 53.6 kcal. The enzyme's apparent molecular weight as determined by gel filtration was 27

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