Effect of chemical agents, metallic salts on the stability of α-amylase, protease and comparative analyses of enzyme activity of selected salad vegetables

Abstract

The present investigation was conducted to analyze the activity of enzymes (protease, αamylase, cellulase and urease) of selected salad vegetables (white radish, red radish, beet, carrot, papaya, cucumber and tomato) as well as to determine the effect of chemical agents and metallic salts on the stability of enzymes. Salad vegetables are one of the cheap sources of adequate vitamins, minerals and enzymes. The protease, α-amylase and cellulase activity were highest in papaya (4.11±0.21 U/g, 1.68±0.21 U/g and 0.26±0.13 U/ g) whereas the urease activity was not detected in papaya, cucumber and tomato. The protease, α-amylase and cellulase activity of papaya were increased 24.83%, 42.26% and 57.69% than cucumber while the cellulase activity of carrot was increased 44.45% than tomato. The activity of protease and α-amylase of beet were decreased 52.44%, 33.63% while the cellulase activity of beet was increased 36.36% from radish. The toxicity indicating urease enzyme activity was not detected in papaya, tomato and cucumber but negligible in radish, beet and carrot which can be nullified. The activities of enzymes were increased in the presence of metallic salts such as Ca2+, Mg2+ and Mn2+ while Fe2+, Zn2+ and Cu2+ inhibited the enzyme's activity moderately. Results revealed that in the presence of higher concentrations of urea, EDTA and acetic acid, the activities of all the enzymes were completely inhibited.