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Storage effects on lipase activity in fresh-cut Cantaloupe melon.

Author(s) : LAMIKANRA O., WATSON M. A.

Type of article: Article

Summary

Lipase enzyme in fresh-cut cantaloupe melon (Cucumis melo L. var. reticulatus Naud) was assayed, and the effects of storage at 4 and 15 °C on enzymatic activity were determined. The enzyme was stable for 24 h at both temperatures but decreased by 45% after 120 h of storage time at 15 °C. Isoelectric studies suggest a possible dual lipase and esterase action of the enzyme. Enzymatic activity increased by about 60% when the reaction temperature was increased from 30 to 40 °C and remained constant until 70 °C, but the enzyme was unstable when stored at the high temperature. Calcium treatment reduced lipase activity in the fresh-cut fruit.

Details

  • Original title: Storage effects on lipase activity in fresh-cut Cantaloupe melon.
  • Record ID : 2004-2302
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 69 - n. 2
  • Publication date: 2004/03
  • Document available for consultation in the library of the IIR headquarters only.

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