Please use this identifier to cite or link to this item:
Type: Artigo de periódico
Title: Characterization of 'Biuti' Peach Polyphenoloxidase
Author: Belluzzo, ASF
Fleuri, LF
Macedo, JA
Macedo, GA
Abstract: In Brazil canned 'Biuti' peach is a very popular form of this sub-tropical fruit. This production represents an important economic agro-activity in Minas Gerais, Brazil during the summer period, in preparation for the Christmas celebrations. The aim of this work was to characterize the 'Biuti' peach polyphenoloxidase (PPO), since peach products show enzymatic oxidation of the polyphenols by oxidative enzymes, which affects the products during their shelf life. Two different hypothesis for the browning problem in processed peaches were studied: the inadequacy of the blanching treatment and the presence of a latent phenolase in the peaches. The PPO was characterized: pH optimum (5.5) and stability (5.5-6.5); optimum temperature at 20 degrees C and 80% of the activity retained after 30 min at 15-40 degrees C. The test for the presence of latent PPO in the processed and canned peaches was negative. Ascorbic acid, beta-mercaptoethanol, sodium metabisulfite, and cysteine were efficient in inhibiting the PPO.
Subject: polyphenoloxidase
peach 'Biuti'
biochemical characterization
enzymatic browning
Country: Coreia do Sul
Editor: Korean Society Food Science & Technology-kosfost
Citation: Food Science And Biotechnology. Korean Society Food Science & Technology-kosfost, v. 18, n. 4, n. 878, n. 883, 2009.
Rights: fechado
Date Issue: 2009
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
WOS000269492000009.pdf743.56 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.