Contact Us		| Educ.& Training Serv. | Glossary | References | Image Pages to Top Site Sponsor to Top College of Health and Human Sciences, Oregon State University Dedicated to improving the lives, health, and environment of individuals, families and communities. REFERENCES to Top Cambon, E.; Gouzou, F.; Pina, M.; Barea, B.; Barouh, N.; Lago, R.; Ruales, J.; Tsai, S.W.; Villeneuve, P. 2006April 5. Comparison of the lipase activity in hydrolysis and acyl transfer reactions of two latex plant extracts from babaco (Vasconcellea x Heilbornii Cv.) and Plumeria rubra: effect of the aqueous microenvironment. Journal of agricultural and food chemistry 54(7: 2726-2731. The enzymatic properties of Plumeria rubra latex have been evaluated for the first time, showing a high activity in both hydrolysis and synthesis reactions, and compared to the biocatalytic behavior of babaco (Vasconcellea x Heilbornii cv.) latex. Both biocatalysts have been optimized by studying the various parameters that influence reaction kinetics. The optimum temperatures for hydrolysis reactions were 50 and 55 degrees C for babaco and Plumeria, respectively. The optimum pH for babaco latex was 7, whereas for Plumeria latex, two optimal pH values (4 and 7) were observed. With regard to esterification and acyl transfer reactions such as alcoholysis and interesterification, the influence of thermodynamic water activity on reaction yields was determined and correlated with water sorption and desorption isotherms. When babaco latex is used as a biocatalyst, optimal synthesis reaction yields are obtained when the enzymatic extract is stabilized at a water activity value of 0.38, which corresponds to a water content of 5.7%. This optimal level of hydration is located on the linear portion of the biocatalyst's sorption isotherm, where the water molecules exhibit high-energy interactions with the protein network. In synthesis reactions (esterification, alcoholysis, and interesterification) biocatalyzed by Plumeria latex, correlation between best reaction yields and water activity cannot be done. Indeed, the sorption isotherm plot has an atypical shape, indicating that water might be trapped in the latex matrix and, consequently, that the water content of the biocatalyst is highly dependent on the hydration history of the latex. Neitzel, J. 1981. The babaco mountain papaya--a most promising discovery. California Rare Fruit Growers yearbook (13):55-56. Dhuique-Mayer, C.; Caro, Y.; Pina, M.; Ruales, J.; Dornier, M.; Graille, J. 2001. Biocatalytic properties of lipase in crude latex from babaco fruit (Carica pentagona). Biotechnology letters 23 (13): 1021-1024. Biocatalytic activities in proteolysis, lipolysis and interesterification reactions were studied for crude latex from the subtropical plant Carica pentagona. The results reveal that crude Carica pentagona latex exhibits equivalent proteolytic activities (5.73 units mg(-1)) and lipolytic activities (1.01 units mg(-1)) compared to the well-known Carica papaya, the commercially source for papain (4.57 units mg(-1) and 0.90 units mg(-1) respectively). Therefore, in interesterification reactions, Carica pentagona latex shows interesting lipase properties (0.77 units mg(-1)) higher than commercial Carica papaya latex (0.28 units mg(-1)). Romero-Rodriguez, M.A.; Vazquez-Oderiz, M.L.; Lopez-Hernandez, J.; Simal-Lozano, J. 1994 [pub. 1993]. Composition of babaco, feijoa, passionfruit and tamarillo produced in Galicia (North-west Spain). Food chemistry 49 (1): 23-27. Basic compositional data are evaluated for the subtropical fruits (babaco, feijoa, passionfruit, and tamarillo) growing in Galicia (North-west Spain). Vinci, G.; Botre, F.; Mele, G. 1995. Ascorbic acid in exotic fruits: a liquid chromatographic investigation. Food chemistry, 53 (2): 211-214. The levels of ascorbic acid (AA) have been measured by means of an HPLC method in 11 different exotic fruits (avocado pear, babaco, feijoa, grapefruit, kiwi, kumquat, litchi, mango, papaya, passion fruit, pineapple) and, for comparative purposes, in two citrus fruits (lemon and orange). They were measured in the exotic fruits at two different stages of ripening: (i) immediately after purchasing from a local fresh fruit market, and (ii) after a one-week period of artificial ripening. The results show that all tropical fruits contain relatively high levels of AA (varying between 20 and 90 mg/100g), with the exceptions of avocado pear and feijoa (whose AA levels are markedly affected by oxidation processes). Moreover, the results show that there is a remarkable loss of AA content (usually 30-40%) after the one-week period of artificial ripening, in all the different tropical fruits considered. They seem to indicate that the process of artificial ripening, which is usually carried out during the short-term storage of exotic fruits, can affect the nutritional value of this kind of food as far as the concentration of the reduced form of vitamin C is concerned. Wills, R.B.H.; Lim, J.S.K.; Greenfield, H. 1985.Nutrient composition of babaco fruit (Carica pentagona). Journal of plant foods 6 (3):165-166. to Top URL Home: <http://food.oregonstate.edu/, Oregon State University> Updated: Sunday, June 28, 2009.
OSU Disclaimer.