Partial characterization and inactivation of peroxidases and polyphenol-oxidases of umbu-cajá (Spondias spp.)
| dc.creator | Cíntia Reis da SILVA | |
| dc.creator | Maria Gabriela Bello KOBLITZ | |
| dc.date | 2010 | |
| dc.date.accessioned | 2026-07-07T04:21:41Z | |
| dc.description | A crude extract of Spondias spp. was evaluated for the influence of pH and temperature on the activity and stability of its peroxidases and polyphenol-oxidases. In order to evaluate the conditions for the inactivation of the enzymes by heat treatment and by addition of a reducing agent, a factorial experimental design (n = 3) was employed using the Statistica (6.0) software package for data analysis. The optimal conditions found for peroxidases were: pH = 5.0 and temperature = 40 °C, and for polyphenol-oxidases they were pH = 7.0 and temperature = 40 °C. The peroxidases and polyphenol-oxidases were stable at all pH values tested (3.0 – 10.0) and maintained more than 60% of their activity at temperatures above 30 and 40 °C, respectively. To achieve the total inactivation of these enzymes, two alternatives can be suggested: incubation at 92 °C for 3.15 minutes with 200 mg.L–1 of ascorbic acid or incubation at 96 °C for 2.80 minutes with 100 mg.L–1 of ascorbic acid. | |
| dc.format | application/pdf | |
| dc.identifier | 0101-2061 | |
| dc.identifier | https://www.redalyc.org/articulo.oa?id=395940101035 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/459133 | |
| dc.language | en | |
| dc.publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos | |
| dc.relation | http://www.redalyc.org/revista.oa?id=3959 | |
| dc.rights | Ciência e Tecnologia de Alimentos | |
| dc.source | Ciência e Tecnologia de Alimentos (Brasil) Num.3 Vol.30 | |
| dc.subject | Agrociencias | |
| dc.title | Partial characterization and inactivation of peroxidases and polyphenol-oxidases of umbu-cajá (Spondias spp.) | |
| dc.type | artículo científico |