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| Registros recuperados : 273 | |
| Registros recuperados : 273 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Solos. Para informações adicionais entre em contato com cnps.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Arroz e Feijão; Embrapa Solos. |
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Data corrente: |
05/11/2019 |
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Data da última atualização: |
20/04/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
SILVA, A. K; OLIVEIRA, G. de A. R; BASSINELLO, P. Z.; LANNA, A. C.; NOVOTNY, E. H.; LIÃO, L. M. |
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Afiliação: |
ANDRESSA KUHNEN SILVA, UFG; GERLON DE ALMEIDA RIBEIRO OLIVEIRA, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; ANNA CRISTINA LANNA, CNPAF; ETELVINO HENRIQUE NOVOTNY, CNPS; LUCIANO MORAIS LIÃO, UFG. |
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Título: |
Evaluation of lipoxygenase activity in common beans by UV and NMR spectroscopy: proposal for a complementary technique for enzymatic studies. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Food Analytical Methods, v. 13, p. 35-43, 2020. |
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DOI: |
10.1007/s12161-019-01499-3 |
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Idioma: |
Inglês |
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Conteúdo: |
Factors that reduce the quality of common bean during storage, including oxidative rancidity caused by lipoxygenase, have been extensively studied. In this context, this work evaluates lipoxygenase activity in five Carioca bean cultivars at different temperatures and storage times using ultraviolet (UV) and nuclear magnetic resonance (NMR) spectroscopies. UV absorption analyses demonstrated that the storage temperature of the grains influences the kinetic reaction rates during the enzymatic activity of lipoxygenase. Pinto beans and CNFC 10467 presented lower initial activity than the three BRS varieties but were more sensitive to high temperatures. BRS Estilo presented an anomalous behavior, with a strong reduction in activity at 15 and 21 °C until 72 days of storage. BRSMG Madrepérola and BRS Pontal presented stable enzymatic rates until 108 days of storage. A 26% reduction in fatty acid content, as a result of lipoxygenase action during storage, was observed both in solution-state and high resolution magic angle spinning (HR-MAS) NMR studies. These results highlight the importance of NMR in enzymatic kinetic reactions studies, complementing the results obtained by UV. |
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Thesagro: |
Armazenamento; Atividade Enzimática; Enzima; Feijão; Phaseolus Vulgaris. |
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Thesaurus NAL: |
Beans; Enzyme activity; Enzymes; Lipoxygenase; Nuclear magnetic resonance spectroscopy; Solutions; Storage conditions. |
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Categoria do assunto: |
P Recursos Naturais, Ciências Ambientais e da Terra
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 02205naa a2200337 a 4500
001 2113930
005 2020-04-20
008 2020 bl uuuu u00u1 u #d
024 7 $a10.1007/s12161-019-01499-3$2DOI
100 1 $aSILVA, A. K
245 $aEvaluation of lipoxygenase activity in common beans by UV and NMR spectroscopy$bproposal for a complementary technique for enzymatic studies.$h[electronic resource]
260 $c2020
520 $aFactors that reduce the quality of common bean during storage, including oxidative rancidity caused by lipoxygenase, have been extensively studied. In this context, this work evaluates lipoxygenase activity in five Carioca bean cultivars at different temperatures and storage times using ultraviolet (UV) and nuclear magnetic resonance (NMR) spectroscopies. UV absorption analyses demonstrated that the storage temperature of the grains influences the kinetic reaction rates during the enzymatic activity of lipoxygenase. Pinto beans and CNFC 10467 presented lower initial activity than the three BRS varieties but were more sensitive to high temperatures. BRS Estilo presented an anomalous behavior, with a strong reduction in activity at 15 and 21 °C until 72 days of storage. BRSMG Madrepérola and BRS Pontal presented stable enzymatic rates until 108 days of storage. A 26% reduction in fatty acid content, as a result of lipoxygenase action during storage, was observed both in solution-state and high resolution magic angle spinning (HR-MAS) NMR studies. These results highlight the importance of NMR in enzymatic kinetic reactions studies, complementing the results obtained by UV.
650 $aBeans
650 $aEnzyme activity
650 $aEnzymes
650 $aLipoxygenase
650 $aNuclear magnetic resonance spectroscopy
650 $aSolutions
650 $aStorage conditions
650 $aArmazenamento
650 $aAtividade Enzimática
650 $aEnzima
650 $aFeijão
650 $aPhaseolus Vulgaris
700 1 $aOLIVEIRA, G. de A. R
700 1 $aBASSINELLO, P. Z.
700 1 $aLANNA, A. C.
700 1 $aNOVOTNY, E. H.
700 1 $aLIÃO, L. M.
773 $tFood Analytical Methods$gv. 13, p. 35-43, 2020.
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Embrapa Arroz e Feijão (CNPAF) |
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