Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/62752
Type: Artigo de periódico
Title: Characterisation of 'Starking' apple polyphenoloxidase
Author: Rocha, AMCN
Cano, MP
Galeazzi, MAM
Morais, AMMB
Abstract: Experiments were performed to optimise the extraction conditions of 'Starking' apple fruit polyphenoloxidase (PPO), to evaluate the affinity and specificity towards several substrates and to study the stability of enzyme extracts from apple samples stored under different conditions. Sodium phosphate buffer (0.2 M, pH 6.5) plus 0.25% Triton X-100 and 1% or 2% PVPP was found to be the most efficient extraction medium. Chlorogenic acid, dopamine and 4-methylcatechol showed similar specificity towards PPO, and chlorogenic acid was found to be the best substrate for the enzyme. Enzyme extracts from frozen cut apple stored at -4 degrees C, and extracts from lyophilised apple samples stored at 4 degrees C were more stable than extracts obtained from fresh-cut or acetone powder samples. (C) 1998 SCI.
Subject: acetone powder
apple
freezing
lyophilisation
'Starking'
storage
Country: Inglaterra
Editor: John Wiley & Sons Ltd
Rights: fechado
Identifier DOI: 10.1002/(SICI)1097-0010(199808)77:4<527
Date Issue: 1998
Appears in Collections:Unicamp - Artigos e Outros Documentos

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