Study of the extraction process of papain from latex of papaya (carica papaya l.) fruits cv. maradol

In this work, we studied the extraction process of papain, present in the latex of papaya fruit (Carica papaya L.) cv. Maradol.  The variables studied in the extraction of papain were: latex:alcohol ratio (1:2.1 and 1:3) and drying method (vacuum and refractance window).  Papain enzyme responses wer...

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Autores:
Andrade Mahecha, Margarita M
Morales Rodríguez, Olga
Martínez Correa, Hugo A.
Tipo de recurso:
Article of journal
Fecha de publicación:
2011
Institución:
Universidad Nacional de Colombia
Repositorio:
Universidad Nacional de Colombia
Idioma:
spa
OAI Identifier:
oai:repositorio.unal.edu.co:unal/39971
Acceso en línea:
https://repositorio.unal.edu.co/handle/unal/39971
http://bdigital.unal.edu.co/30068/
Palabra clave:
6 Tecnología (ciencias aplicadas) / Technology
63 Agricultura y tecnologías relacionadas / Agriculture
Látex
papaína
processo de extração
Extraction method
latex
papain
Extraction method
latex
papain
Rights
openAccess
License
Atribución-NoComercial 4.0 Internacional
Description
Summary:In this work, we studied the extraction process of papain, present in the latex of papaya fruit (Carica papaya L.) cv. Maradol.  The variables studied in the extraction of papain were: latex:alcohol ratio (1:2.1 and 1:3) and drying method (vacuum and refractance window).  Papain enzyme responses were obtained in terms of enzymatic activity and yield of the extraction process. The best result in terms of enzyme activity and yield was obtained by vacuum drying and a latex:alcohol ratio of 1:3. The enzyme obtained was characterized by physicochemical and microbiological properties and, enzymatic activity when compared with a commercial sample used as standard.