Amylolytic activity in fruits: comparison of different substrates and methods using banana as model.

@article{Bassinello2002AmylolyticAI,
  title={Amylolytic activity in fruits: comparison of different substrates and methods using banana as model.},
  author={Priscila Z Bassinello and Beatriz Rosana Cordenunsi and Franco Maria Lajolo},
  journal={Journal of agricultural and food chemistry},
  year={2002},
  volume={50 21},
  pages={5781-6}
}
Several methodologies have been developed for cereal amylolytic activity estimation, but there is lack of information about the application of these methods for fruits. Mature green banana fruit can achieve 20% of starch content which is degraded during the ripening period in a complex process involving alpha- and beta-amylases and alpha-1,4 and alpha-1,6-glucosidases, besides phosphorylases that can compete for the same substrates. Methods used to determine total hydrolytic activity and… CONTINUE READING