Stabilization of papain from papaya peels / Estabilización de la papaína de la cáscara de papaya

Abstract

Crude papain in papaya peels was stabilized before drying by the addition of various chemicals (ascorbic acid, sodium ascorbate, erythorbic acid, sodium erythorbate, sodium metabisulfite, sodium tetrathionate, 4-hexylresorcinol, t-butyl hydroquinone [TBHQ], rutin, α-tocopherol, trehalose, and sucrose). Chemicals were added to the ground papaya peels at 0, 0.12, 0.25, 0.5, 0.75, 1, 1.25, and 1.5% (w /w). Drying temperatures were 40, 55 and 60 °C. Enzyme activity was measured before and after drying by the casein digestion method. Percentage of enzyme activity retained (% EAR) was calculated by assigning a value of 100% EAR to fresh peels. Possible synergism between chemicals was also studied for a 1:1 ratio chemical/chemical at 1% total concentration. The highest % EAR was obtained at 55 °C for all chemicals except for sucrose and trehalose which showed their best effect at 40 °C. TBHQ rutin, α-tocopherol and 4-hexylresorcinol showed a destabilizing effect. Maximum protective effect occurred at 1% concentration. At this concentration sodium tetrathionate showed the best protective effect (90% EAR) followed by sodium metabisulfite (85% EAR), while both sodium ascorbate and sodium erythorbate retained 75% of the original activity. Ascorbic acid and erythorbic acid were 10% less effective than their corresponding sodium salts, possibly due to lower pH. Trehalose showed only 57 % EAR while sucrose failed to produce any appreciable effect. No synergistic effect was shown by any combination of chemicals. Se ha estudiado la estabilización de la papaína cruda presente en cáscara de papaya antes de su deshidratado mediante reactivos quimicos (ácido ascórbico, ascórbato de sodio, ácido eritórbico, eritorbato de sodio, metabisulfito de sodio, tetrationato de sodio, 4-hexilresorcinol, TBHQ, rutin, α-tocoferol, trehalosa, y sacarosa). Los reactivos químicos se añadieron a las cáscaras de papaya molidas en concentraciones de 0,12, 0,25, 0,50, 0,75, 1,00, 1,25, y 1,50% (p/p). Las temperaturas de secado fueron de 40, 55 y 60 °C. La actividad enzimática se midió antes y después del proceso de secado mediante el método de digestión de la caseína. El porcentaje de actividad enzimática retenida (% EAR) se calculó dando el valor de 100% a las cáscaras frescas. También se estudió el posible sinergismo entre reactivos químicos con una relación 1:1 para una concentración total del 1%. El mayor valor de % EAR se obtuvo a 55 °C para todos los reactivos químicos, excepto para sacarosa y trehalosa, que fue a 40 °C. TBHQ, rutin, α-tocoferol y 4-hexilresorcinol demostraron tener efectos inhibitorios. El máximo efecto estabilizador se obtuvo con un 1 % de reactivos químicos; concentración a la cual, el tetrationato de sodio demostró tener el mejor efecto (90 % EAR), seguido por el metabisulf...

Study on Measuring Proteolytic Activity and Phyto Chemical Analysis of Fruit Latex and Leaves Extract of Papaya (Carica papaya L.) Cv. CO2

“…Various biological activities in fruits, their role in cystenine proteases and protection (Almehmadi, 2023), these aspects affects simultaneously in papain yield for fruit maturity. Papain yield was maximum from fully grown yet unripe papaya fruits, as revealed by Espin and Islam (1998). Papain's arousing characteristics allow it to lead peptides, larger amounts of identified source, thiol enzyme and fungal source cysteine enzymes over longer periods of time (Market Research Future 2017 andGlobal Meat Tenderizing Agent Market Research Report-Forest 2023).…”