01628naa a2200265 a 450000100080000000500110000800800410001910000170006024500660007726000090014330000100015250001230016252008620028565000120114765000200115965000150117965000290119465300130122365300140123665300260125065300210127665300140129770000170131177300340132816447801997-05-21       1996    bl uuuu     u00u1 u    #d1 aMELLO, E. T.  aThermostability of crude extract of peroxidase from pineapple  c1996  ap.429  aIn: CONGRESSO BRASILEIRO DE FRUTICULTURA, 14. REUNIAO INTERAMERICANA DE HORTICULTURA TROPICAL, 42, 1996, Curitiba, PR.  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.  aAbacaxi  aAnanás Comosus  aPeroxidase  aRegulador de Crescimento  aCongress  aCongresso  aExtract of peroxidase  aGrowth regulator  aPineapple1 aCLEMENTE, E.  tCuritiba, PR: IAPAR/SBF, 1996