2005
DOI: 10.1590/s0101-20612005000200010
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Abstract: A quem a correspondência deve ser enviada. CARACTERÍSTICAS DA ATIVIDADE DA PEROXIDASE DE ABACAXIS ( (L.) Merrill) DA CULTIVAR IAC GOMO-DE-MEL E DO CLONE IAC-1 Ananas comosus RESUMONo presente trabalho foram estudadas as características bioquímicas das peroxidases de novos abacaxis, cultivar IAC Gomo-demel e clone IAC-1. As peroxidases dos sucos destes abacaxis apresentaram atividade ótima entre 45ºC e 50 C e entre 50 C e 55 C, respectivamente. Estas peroxidases apresentaram atividade ótima em pH 4,5 e mostrar… Show more

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Cited by 7 publications
(9 citation statements)
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“…On the other hand, POD presented residual activities between 0.1 and 17.9 U/mL. These results demonstrate that the three time/temperature binomials effectively inactivated PPO, but to inactivate POD it is necessary to apply most severe binomial (95 °C for 30 s), as reported by Brito et al (2005). POD stability is decreased by lowering the pH, which favors its inactivation.…”
Section: Enzymatic Activitysupporting
confidence: 63%
“…On the other hand, POD presented residual activities between 0.1 and 17.9 U/mL. These results demonstrate that the three time/temperature binomials effectively inactivated PPO, but to inactivate POD it is necessary to apply most severe binomial (95 °C for 30 s), as reported by Brito et al (2005). POD stability is decreased by lowering the pH, which favors its inactivation.…”
Section: Enzymatic Activitysupporting
confidence: 63%
“…Polyphenoloxidase (PPO) and peroxidase (POD) are enzymes associated with oxidative deterioration reactions that can cause browning of these products when not properly controlled (Brito et al, 2005;Toralles et al, 2010). Besides the color change, enzymatic browning can induce severe changes in flavor and texture and cause nutritional losses (Valderrama & Clemente, 2004;Garcia & Barrett, 2005;Prohens et al, 2007;Bi et al, 2013).…”
mentioning
confidence: 99%
“…In this case, POD (EC 1.11.1.7., H 2 O 2 donor, oxidoreductase) catalyzes the reaction of hydrogen peroxide or other organic peroxide, which is reduced, whereas an electron donor (AH 2 ) is oxidized. The electron donor may be ascorbate, phenols, amines, or other organic compounds (Brito et al, 2005). In many cases, the oxidation product is colorful and serves as the basis for the colorimetric determination of peroxidase activity.…”
mentioning
confidence: 99%
“…Sob estas condições, a peroxidase de E. inflexa apresentou 6.250 U g -1 de farinha dos frutos. Estes resultados são similares aos obtidos para as peroxidases de abacaxi e carambola, espécies também adaptadas a clima tropical, que apresentaram temperatura ótima para atividade na faixa de 50 a 55ºC (Brito et al, 2005).…”
Section: Resultsunclassified