Changes in the levels of protease and amylase inhibitory activities in mango fruits during growth.
Poornima K., Correa Gerard V., Thillaisthanam P. N.
Author Affiliation: Kasturba Medical College, Karnataka, India.
Biochemical Archives 3 : 179-188
Abstract : Antitrypsin and antiamylase activity in the fruit flesh decreased during growth,and when fruit weight reached about 30 g it disappeared. In the peel, activity was high during early fruit development but during subsequent ripening it ceased. In contrast, the level of activity of amylase inhibitor in the kernel remained constant (60?000-75?000 units/g) and the activity of trypsin inhibitor decreased by half (from 4000 to 2000 units). These inhibitors remained stable on heating (100°C for 60 minutes) and were resistant to dialysis and to the action of pepsin and pronase.