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Provedor de dados:  BABT
País:  Brazil
Título:  Activity of enzymes associated with the enzymatic browning of minimally processed potatoes
Autores:  Vitti,Maria Carolina Dario
Sasaki,Fabiana Fumi
Kluge,Ricardo Alfredo
Moretti,Celso Luiz
Data:  2011-10-01
Ano:  2011
Palavras-chave:  Solanum tuberosum L
Phenylalanine ammonia-lyase
Polyphenol oxidase
Minimal processing
Resumo:  The purpose of the present study was to evaluate the effect of different potato cultivars and storage temperatures on the specific activity of phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO) and peroxidase (POD) in minimally processed potatoes. Potato cultivars Agata, Asterix and Monalisa were selected, washed, peeled, diced, sanitized, centrifuged, vacuum- packed and stored at 5 and 15°C for 9 and 5 days, respectively. There was an increase in the enzymatic activity in all the cultivars stored at 15°C. The cultivars 'Agata' and 'Asterix' stored at 5ºC did not differ significantly between them for the PAL, PPO and POD activities. The PAL, PPO and POD activities were also influenced by the storage temperature. The cultivars Agata and Asterix were more suitable in minimal processing than 'Monalisa', which was more susceptible to oxidative browning.
Tipo:  Info:eu-repo/semantics/article
Idioma:  Inglês
Editor:  Instituto de Tecnologia do Paraná - Tecpar
Relação:  10.1590/S1516-89132011000500016
Formato:  text/html
Fonte:  Brazilian Archives of Biology and Technology v.54 n.5 2011
Direitos:  info:eu-repo/semantics/openAccess

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