| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5167780 | Phytochemistry | 2006 | 13 Pages |
Abstract
α-Gal 2 is the dominant isoform and its activity and protein level increase during ripening of papaya. Purified α-gal 2 from ripe fruit was isolated and characterised. This isoform was capable to markedly catalyse increased pectin solubility and depolymerisation.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
Chin-Pin Soh, Zainon Mohd Ali, Hamid Lazan,