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	Provedor de dados Ciênc. Tecnol. Aliment. (1) Autor Koblitz,Maria Gabriela Bello (1) Silva,Cíntia Reis da (1) Palavra-chave Inactivation (1) Peroxidase (1) Polyphenol-oxidase (1) Spondias spp. (1) Tipo do documento Info:eu-repo/semantics/article (1) Ano 2010 (1) País Brazil (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última Partial characterization and inactivation of peroxidases and polyphenol-oxidases of umbu-cajá (Spondias spp.) Ciênc. Tecnol. Aliment. Silva,Cíntia Reis da; Koblitz,Maria Gabriela Bello. A crude extract of Spondias spp. was evaluated for the influence of pH and temperature on the activity and stability of its peroxidases and polyphenol-oxidases. In order to evaluate the conditions for the inactivation of the enzymes by heat treatment and by addition of a reducing agent, a factorial experimental design (n = 3) was employed using the Statistica (6.0) software package for data analysis. The optimal conditions found for peroxidases were: pH = 5.0 and temperature = 40 ºC, and for polyphenol-oxidases they were pH = 7.0 and temperature = 40 ºC. The peroxidases and polyphenol-oxidases were stable at all pH values tested (3.0 - 10.0) and maintained more than 60% of their activity at temperatures above 30 and 40 ºC, respectively. To achieve the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Peroxidase; Polyphenol-oxidase; Spondias spp.; Inactivation. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000300035 Registros recuperados: 1 Primeira ... 1 ... Última

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