Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/6545
Título: Characterisation of ‘Starking’ apple polyphenoloxidase
Autor: Rocha, Ada M. C. N.
Cano, M. Pilar
Galeazzi, Maria A. M.
Palavras-chave: Acetone powder
Apple
Freezing
Lyophilisation
“StarkingÏ
Storage
Data: 1998
Editora: Wiley
Citação: ROCHA, Ada M. C. N.; CANO M. Pilar; GALEAZZI, Maria A. M. - Characterisation of ‘Starking’ apple polyphenoloxidase. Journal of the Science of Food and Agriculture. ISSN 0022-5142. Vol. 77 (1998), p. 527-534
Resumo: Experiments were performed to optimise the extraction conditions of “StarkingÏ apple fruit polyphenoloxidase (PPO), to evaluate the affinity and speciÐcity towards several substrates and to study the stability of enzyme extracts from apple samples stored under di†erent conditions. Sodium phosphate bu†er (0É2 M, pH 6É5) plus 0É25% Triton X and 1% or 2% PVPP was found to be the most efficient extraction mediu10m0. Chlorogenic acid, dopamine and 4- methylcatechol showed similar speciÐcity towards PPO, and chlorogenic acid was found to be the best substrate for the enzyme. Enzyme extracts from frozen cut apple stored at [4¡C, and extracts from lyophilised apple samples stored at 4¡C were more stable than extracts obtained from fresh-cut or acetone powder samples
Peer review: yes
URI: http://hdl.handle.net/10400.14/6545
Versão do Editor: The definitive version is available at www3.interscience.wiley.com
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

Ficheiros deste registo:
Ficheiro Descrição TamanhoFormato 
Characterisation of Starking apple polyphenoloxidase.pdf204,27 kBAdobe PDFVer/Abrir


FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpace
Formato BibTex MendeleyEndnote Degois 

Todos os registos no repositório estão protegidos por leis de copyright, com todos os direitos reservados.