2010
DOI: 10.4260/bjft2010130200016
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Abstract: ResumoEstudou-se o efeito combinado do pH, da temperatura e do ácido ascórbico no controle da atividade da polifenoloxidase (PPO) de pêssego cv. Granada, usando-se metodologia de superfície de resposta (MSR), bem como definiram-se as condições ótimas para controle de sua atividade. A PPO foi parcialmente purificada por precipitação com (NH 4 ) 2 SO 4 e diálise. A atividade foi medida por incremento da absorbância a 420 nm, usando-se catecol como substrato. Aplicou-se MSR para modelar e otimizar as condições re… Show more

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Cited by 2 publications
(3 citation statements)
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“…For the tested cultivars, the PPD activity was low at low pH and pronouncedly decreased at by Toralles et al (2010) for peaches, for which the optimal pH for PPD varied between 6.0 and 7.5, depending on the substrate and plant tissue. Below this pH range, the enzyme was less active, and above this pH range, substrate auto-oxidation took place.…”
Section: Effect Of Ph On Ppo Activitymentioning
confidence: 99%
“…For the tested cultivars, the PPD activity was low at low pH and pronouncedly decreased at by Toralles et al (2010) for peaches, for which the optimal pH for PPD varied between 6.0 and 7.5, depending on the substrate and plant tissue. Below this pH range, the enzyme was less active, and above this pH range, substrate auto-oxidation took place.…”
Section: Effect Of Ph On Ppo Activitymentioning
confidence: 99%
“…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%
“…For Brazilian cultivars, although thermal inactivation of PPO and POD in Granada clingstone peaches (Toralles et al, 2005) and even the potential for enzymatic browning of some Brazilian peach cultivars (Toralles et al, 2004) are known, there is very little literature pertaining to the thermal inactivation of other peach cultivars. Knowing such inactivation kinetics is very important because, traditionally, the control of enzymatic browning in fruit juices and purees results from the combination of heat treatment and chemical inhibitors (McEvily et al, 1992;Funamoto et al, 2003;Toralles et al, 2010). storage at 25 °C using potato dextrose agar plates.…”
mentioning
confidence: 99%