Understanding the Soursop in greater detail...

Enzymes are molecules that speed up chemical reactions in our bodies. They're an essential part of digestion, blood clotting, and growth. They also play a role in how muscles work and why diseases happen, and do many other important things. Naturally, most of the enzymes in fruits and vegetable tissues are important for the maintenance of metabolism; however, they are also associated with undesirable effects on colour, flavour, odour, texture, and nutritional value.

The enzymes pectinase, catalase, and peroxidase have been detected in soursop pulp.

The function of pectinase in brewing is twofold; first it helps break down the plant (typically fruit) material and so helps the extraction of flavours from the mash. Secondly, the presence of pectin in finished wine causes a haze or slight cloudiness, pectinase is used to break this down and so clear the wine.

On the other hand, the function of catalase is to decompose hydrogen peroxide to protect cells, tissues, and organs. Catalase is an extremely efficient enzyme with the ability to break down millions of hydrogen peroxide molecules per second. Its four identical subunits allow it to process multiple reactions at once. Specifically for the Soursop fruit catalase plays an important role in plant growth, development, and stress responses. It is also associated with fruit ripening and postharvest events.

Peroxidase is an enzyme found in a wide variety of organisms, from microbes to plants to humans. Its function is to break down hydrogen peroxide (H2O2), which is one of the toxins produced as a byproduct of using oxygen for respiration. (The fact that it's toxic is what makes hydrogen peroxide useful in first aid kits.

Pectinesterase (PE) is one of the most heat-resistant enzymes present in soursop fruit which could lead to gelation and precipitation of pectin in puree and juice with subsequent loss of cloud. Two forms of pectinesterase were purified using the techniques of ammonium sulfate fractionation, ion exchange chromatography, and gel filtration. PE I had a specific activity of approximately 4 units/mg (43-fold), that of PE II was 6.4 units/mg (229-fold). These pectinesterases (PE I and PE II) had approximate molecular weights of 29,100 and 24,100, respectively, as estimated by gel filtration, and 31,000 and 28,000, respectively, as estimated by sodium dodecyl sulfate polyacrylamide electrophoresis.

Polyphenol oxidase (PPO) is found in fruits and is the enzyme responsible for them turning brown. Soursop constitutes a rich source of PPO. This enzyme (PPO) catalyzes the ortho-hydroxylation of phenols and the oxidation of catechols to orthoquinone in the presence of O2. High correlation was found between PPO activity and phenolic compounds. It is the rapid polymerization of O-qui nones that is the cause of enzymic browning of soursop during maturation.

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