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dc.contributor.authorChaves, Izabella Rodrigues [UNESP]
dc.contributor.authorFerreira, Ederlan de Souza [UNESP]
dc.contributor.authorDa Silva, Maraiza Aparecida [UNESP]
dc.contributor.authorNeves, Valdir Augusto [UNESP]
dc.date.accessioned2014-05-20T13:23:38Z
dc.date.available2014-05-20T13:23:38Z
dc.date.issued2011-12-01
dc.identifierhttp://dx.doi.org/10.1111/j.1745-4514.2010.00508.x
dc.identifier.citationJournal of Food Biochemistry. Malden: Wiley-blackwell, v. 35, n. 6, p. 1583-1592, 2011.
dc.identifier.issn0145-8884
dc.identifier.urihttp://hdl.handle.net/11449/7161
dc.description.abstractPolyphenoloxidase (PPO) from atemoya fruit was extracted and partially purified by phase partitioning in Triton X-114 (TX-114), ammonium sulfate precipitation and separation on Sephadex G-100. Polyacrylamide gel electrophoresis of the fraction eluted from Sephadex revealed only one band of enzyme activity with a molecular weight of 82 kDa. The achieved purification was 7.12-fold with a recovery of 3.2%. The optimum pH and temperatures were determined for 4-methylcatechol and catechol, and activation energies (Ea) determined. The Km was 5.52 and 79.3 mmol/L for 4-methylcatechol and catechol, respectively. The enzyme showed no activity with L-dihydroxyphenilalanine, pyrogallol, catechin and P-cresol as substrates. Inhibitory effects of phenolic and non-phenolic compounds were tested and the Ki values and type of inhibition determined. Enzyme showed to be relatively unstable at 5570C and Ea for heat inactivation was determined. NaCl and KCl showed to be protective agents of atemoya PPO against thermal denaturation.en
dc.description.sponsorshipFaculty of Pharmaceutical Sciences-UNESP Research Comission
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.format.extent1583-1592
dc.language.isoeng
dc.publisherWiley-Blackwell
dc.relation.ispartofJournal of Food Biochemistry
dc.sourceWeb of Science
dc.titlePOLYPHENOLOXIDASE FROM ATEMOYA FRUIT (ANNONA CHERIMOLA MILL. ANNONA SQUAMOSA L.)en
dc.typeArtigo
dcterms.licensehttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dcterms.rightsHolderWiley-blackwell
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.description.affiliationSão Paulo State Univ UNESP, Fac Pharmaceut Sci, Dept Food & Nutr, BR-14801902 São Paulo, Brazil
dc.description.affiliationUnespSão Paulo State Univ UNESP, Fac Pharmaceut Sci, Dept Food & Nutr, BR-14801902 São Paulo, Brazil
dc.identifier.doi10.1111/j.1745-4514.2010.00508.x
dc.identifier.wosWOS:000297976800004
dc.rights.accessRightsAcesso restrito
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Ciências Farmacêuticas, Araraquarapt
dc.identifier.lattes4031319519910419
unesp.author.lattes4031319519910419
unesp.author.orcid0000-0003-3558-7019[2]
dc.relation.ispartofjcr1.552
dc.relation.ispartofsjr0,414
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