The storage and drying characteristics of papaya (Carica papaya L.) latex

Abstract

A range of latex storage and air drying conditions were studied with regard to the proteolytic activity of the dried latex (‘crude papain’). The optimum drying temperature is between 50–55°C, activity losses on drying can be restricted to about 7% under these conditions. The activity of crude papain is the same if it is derived either from exuded latex or from that portion (about 20% of latex yield) which coagulates on the fruit surface on tapping. Latex storage at tropical ambient for 2–24 h prior to drying (with or without exposure to sunlight) causes maximum losses of about 20% in the proteolytic activity of the crude papain. Sodium chloride addition has an anti‐coagulating effect on latex and accelerates the later stages of drying. Contrary to earlier reports, this causes a decreased activity in the product, which may be related to changes in latex pH. Addition of EDTA or sodium bisulphite, singly or in combination, protects the latex activity (increases of 20–25% relative to controls).

Actividad De Papaína Del Látex De Vasconcellea Candicans (A. Gray) A. Dc 1864 “Mito” Y Análisis Biométrico Del Fruto

“…La muestra de látex colectada de los 10 frutos seleccionados para analizar la actividad enzimática específica de la papaína, fueron dividida en tres partes iguales: A) Látex de muestra fresca. B) Látex de muestra en NaOH 0,3 M en una relación 1:1 (Ortiz et al 1980). C) Látex en buffer acetato de sodio 10 mM, con acetato de calcio 5 mM a pH 7,5, en una proporción 1:1.…”