Characterization of 'Biuti' Peach Polyphenoloxidase

dc.creatorBelluzzo, ASF
dc.creatorFleuri, LF
dc.creatorMacedo, JA
dc.creatorMacedo, GA
dc.date2009
dc.dateAUG
dc.date2014-11-17T16:20:02Z
dc.date2015-11-26T17:40:19Z
dc.date2014-11-17T16:20:02Z
dc.date2015-11-26T17:40:19Z
dc.date.accessioned2018-03-29T00:21:59Z
dc.date.available2018-03-29T00:21:59Z
dc.identifierFood Science And Biotechnology. Korean Society Food Science & Technology-kosfost, v. 18, n. 4, n. 878, n. 883, 2009.
dc.identifier1226-7708
dc.identifier2092-6456
dc.identifierWOS:000269492000009
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/62817
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/62817
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/62817
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1286691
dc.descriptionIn Brazil canned 'Biuti' peach is a very popular form of this sub-tropical fruit. This production represents an important economic agro-activity in Minas Gerais, Brazil during the summer period, in preparation for the Christmas celebrations. The aim of this work was to characterize the 'Biuti' peach polyphenoloxidase (PPO), since peach products show enzymatic oxidation of the polyphenols by oxidative enzymes, which affects the products during their shelf life. Two different hypothesis for the browning problem in processed peaches were studied: the inadequacy of the blanching treatment and the presence of a latent phenolase in the peaches. The PPO was characterized: pH optimum (5.5) and stability (5.5-6.5); optimum temperature at 20 degrees C and 80% of the activity retained after 30 min at 15-40 degrees C. The test for the presence of latent PPO in the processed and canned peaches was negative. Ascorbic acid, beta-mercaptoethanol, sodium metabisulfite, and cysteine were efficient in inhibiting the PPO.
dc.description18
dc.description4
dc.description878
dc.description883
dc.languageen
dc.publisherKorean Society Food Science & Technology-kosfost
dc.publisherSeoul
dc.publisherCoreia do Sul
dc.relationFood Science And Biotechnology
dc.relationFood Sci. Biotechnol.
dc.rightsfechado
dc.sourceWeb of Science
dc.subjectpolyphenoloxidase
dc.subjectpeach 'Biuti'
dc.subjectbiochemical characterization
dc.subjectenzymatic browning
dc.subjectBroad Bean Polyphenoloxidase
dc.subjectDodecyl-sulfate Activation
dc.subjectPhenolic Content
dc.subjectOxidase
dc.subjectPurification
dc.subjectPeroxidase
dc.subjectVegetables
dc.subjectTyrosinase
dc.subjectPlants
dc.subjectApple
dc.titleCharacterization of 'Biuti' Peach Polyphenoloxidase
dc.typeArtículos de revistas


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