2001
DOI: 10.1590/s0101-20612001000100015 View full text |Buy / Rent full text
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Abstract: RESUMOAs atividades de polifenoloxidases do feijão (Phaseolus vulgaris L.), cultivares: (Aruã, Aporé, A774, Carioca, Diamante Negro, Ouro Branco, Pérola, RAO 33 e Rudá) foram investigadas sob condições de cinética enzimática. O pH ótimo para o extrato bruto das nove cultivares foi em pH 7,2 utilizando catecol como substrato. Nenhuma atividade PPO foi observada na presença do ácido gálico ou D,L-DOPA. Palavras -INTRODUÇÃOPolifenoloxidases (EC. 1.14.18.1), PPO, também conhecidas como tirosinases, cresolases, ca… Show more

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“…Phenolases, also known as polyphenol oxidases, are intracellular enzymes that are present in plants, animals and fungi (Gomes et al, 2001). Its importance for the food industry is related to products of plant origin as this enzyme causes fruits and vegetables to darken (Morita et al, 2005).…”
Section: The Use Of Enzymesmentioning
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“…Phenolases, also known as polyphenol oxidases, are intracellular enzymes that are present in plants, animals and fungi (Gomes et al, 2001). Its importance for the food industry is related to products of plant origin as this enzyme causes fruits and vegetables to darken (Morita et al, 2005).…”
Section: The Use Of Enzymesmentioning
“…Phenolases, also known as polyphenol oxidases, are intracellular enzymes that are present in plants, animals and fungi (Gomes et al. , 2001).…”
Section: Introductionmentioning
“…The enzymatic browning in the control puree causes deterioration in the visual and sensorial appearance, since the action of this enzyme is associated with browning and flavor loss (Gomez et al . ; Valderrama and Clemente ). On the other hand, treatments T1‐T4 exhibited green‐yellow colorations, with initial values of between 105 and 97 °Hue, however only T4 have difference ( P < 0.05) with the other treatments, since it T4 has the nearer yellow colorations, this may be because these fruits they peel was removed and for this reason the coloring of the peel were not incorporated into the puree, which are attributed to the presence of compounds such as chlorophyll and carotenoids (Ashton et al .…”
Section: Resultsmentioning
“…The increase in enzyme activities and POD PPO indicates that phenolic substrates are being consumed, which causes the browning. PPO catalyses two reactions involving oxygen (Gomes et al, 2001): Hydroxylation of monophenols to ortho-diphenols and ortho-defenóis the oxidation of ortho-quinones while the POD catalyzes the oxidation of phenolic compounds to quinones in the presence of peroxide hydrogen (Dunford and Stillman, 1976).…”
Section: Resultsmentioning