ANSC 1645 Lecture Notes - Lecture 33: Pectinase, Lycopene, Chlorophyll
26 Apr 2019
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Give color to things like grapes and grapefruits. Not sweet due to the low percentage of simple sugars. Goes away when it ripens (banana loses its greenness and becomes yellow) Only becomes soft when ripe, because when the starches are lost, we lose the firmness of the unripe banana. The reason why we lose the starch when going from unripe to ripe. Amylase breaks down amylose (one of the components of starch), and converts it into simple sugars. Pectinase breaks down long chain carbohydrates and converts them into simple sugars. These two enzymes are triggered by the production of ethylene gas. Only 20% of people can actually smell it. Metabolized to sulfur and ammonia (which is what makes the urine smell) Thiols (another name for sulfur containing compounds) This enzyme is released when you cut the onion since it is within the cells and the cell wells are broken by cutting it.
