Characterisation of 'Starking' apple polyphenoloxidase

• Tipo: Artigo em Revista Científica Internacional
• Data: 1998

Autores

Rocha, Ada (Autor) FCNAUP; Cano, MP (Autor) Outra; Galeazzi, MAM (Autor) Outra; Morais, AMMB (Autor) Outra

Revista

Título: Journal of the Science of Food and Agriculture

Vol. 77 Nº 4

Páginas: 527-534

ISSN: 0022-5142

Editora: Wiley-Blackwell

Indexação

ISI Web of Knowledge - 36 Citações

Scopus - 37 Citações

Classificação Científica

FOS: Ciências médicas e da saúde > Ciências da saúde

CORDIS: Ciências da Saúde

Outras Informações

ID Authenticus: P-001-7CY

DOI: 10.1002/(sici)1097-0010(199808)77:4<527::aid-jsfa76>3.0.co;2-e

Abstract (EN): 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 8