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Registro Completo |
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
21/05/1997 |
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Data da última atualização: |
21/05/1997 |
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Autoria: |
MELLO, E. T.; CLEMENTE, E. |
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Afiliação: |
Universidade Estadual de Maringa, PR. |
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Título: |
Thermostability of crude extract of peroxidase from pineapple |
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Ano de publicação: |
1996 |
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Fonte/Imprenta: |
Curitiba, PR: IAPAR/SBF, 1996 |
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Páginas: |
p.429 |
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Idioma: |
Inglês |
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Notas: |
In: CONGRESSO BRASILEIRO DE FRUTICULTURA, 14. REUNIAO INTERAMERICANA DE HORTICULTURA TROPICAL, 42, 1996, Curitiba, PR. |
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Conteúdo: |
Peroxidade (EC 1.11.1:7) hydrogen donor oxidoreductase) is a member of a large group entitled oxidoreductases. The formation of off-flavours in canned fruit and vegetables has been associated with residual peroxidase activity following processing. Peroxidase can catalyse the oxidation of vitamina, aromatic compounds and growth regulating substances. High temperature short time (HTST) in order to destroy peroxidase activity and prevent regeneration has been shown to be not effective. The present study was to investigate peroxidase in pineapple. The peroxidase in the form of a mixture of isoenzymes, i. e., the crude soluble and ionically bound extracts were submitted to heat treatments and subsequentely analysed for their residual enzymatic activity. The solublefraction has shown to be more heat stable than the ionically bound peroxidase fraction. |
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Palavras-Chave: |
Congress; Congresso; Extract of peroxidase; Growth regulator; Pineapple. |
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Thesagro: |
Abacaxi; Ananás Comosus; Peroxidase; Regulador de Crescimento. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01628naa a2200265 a 4500
001 1644780
005 1997-05-21
008 1996 bl uuuu u00u1 u #d
100 1 $aMELLO, E. T.
245 $aThermostability of crude extract of peroxidase from pineapple
260 $c1996
300 $ap.429
500 $aIn: CONGRESSO BRASILEIRO DE FRUTICULTURA, 14. REUNIAO INTERAMERICANA DE HORTICULTURA TROPICAL, 42, 1996, Curitiba, PR.
520 $aPeroxidade (EC 1.11.1:7) hydrogen donor oxidoreductase) is a member of a large group entitled oxidoreductases. The formation of off-flavours in canned fruit and vegetables has been associated with residual peroxidase activity following processing. Peroxidase can catalyse the oxidation of vitamina, aromatic compounds and growth regulating substances. High temperature short time (HTST) in order to destroy peroxidase activity and prevent regeneration has been shown to be not effective. The present study was to investigate peroxidase in pineapple. The peroxidase in the form of a mixture of isoenzymes, i. e., the crude soluble and ionically bound extracts were submitted to heat treatments and subsequentely analysed for their residual enzymatic activity. The solublefraction has shown to be more heat stable than the ionically bound peroxidase fraction.
650 $aAbacaxi
650 $aAnanás Comosus
650 $aPeroxidase
650 $aRegulador de Crescimento
653 $aCongress
653 $aCongresso
653 $aExtract of peroxidase
653 $aGrowth regulator
653 $aPineapple
700 1 $aCLEMENTE, E.
773 $tCuritiba, PR: IAPAR/SBF, 1996
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Registro original: |
Embrapa Mandioca e Fruticultura (CNPMF) |
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| 1. |  | LIMA, P. A. F.; ALBUQUERQUE, L. B. de; GATTO, A.; MALAQUIAS, J. V.; AQUINO, F. de G. Establishment of native seedlings species as an indicator of ecological restoration of riparian forest, Cerrado, DF, Brazil. Pesquisa Florestal Brasileira, v. 43, 2023. 12 p.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 4 |
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