Peroxidase from peach fruit: Thermal stability

Página do item simplificado
dc.contributor.authorNeves, V. A.
dc.contributor.authorLourenco, E. J.
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T15:26:46Z
dc.date.available2014-05-20T15:26:46Z
dc.date.issued1998-01-01
dc.description.abstractPeroxidase from peach fruit was purified 28.9-fold by DEAE-cellulose, Sephadex G-100 and hydroxylapatite chromatography. The purified enzyme showed only one peak of activity with an optimum pH of 5.0 and temperature of 40 degreesC. The calculated activation energy (Ea) for the reaction was 7.97 kcal/mol. The enzyme was heat-labile in the temperature range of 60 to 80 degreesC with a fast inactivation at 80 degreesC. PAGE of the inactivation course at 70 degreesC showed only one band of activity. Different sugars increased the heat stability of the activity in the following order: sucrose>lactose>glucose>fructose. Measurement of residual activity showed a stabilizing effect of sucrose at various temperature/sugar concentrations (10 to 40%, w/w) with the Ea for inactivation increasing with sucrose concentration from 0 to 20% (w/w). After inactivation at 70 degreesC and 75 degreesC the enzyme was able to be reactivated by up to 40% of the initial activity when stared at 30 degreesC.en
dc.description.affiliationUNESP, Univ Paulista Julio de Mesquita Filho, Fac Pharmaceut Sci, Dept Food Nutr, São Paulo, Brazil
dc.description.affiliationUnespUNESP, Univ Paulista Julio de Mesquita Filho, Fac Pharmaceut Sci, Dept Food Nutr, São Paulo, Brazil
dc.format.extent179-186
dc.identifierhttp://dx.doi.org/10.1590/S1516-89131998000200002
dc.identifier.citationBrazilian Archives of Biology and Technology. Curitiba-Paraná: Inst Tecnologia Parana, v. 41, n. 2, p. 179-186, 1998.
dc.identifier.doi10.1590/S1516-89131998000200002
dc.identifier.fileWOS000165534400002.pdf
dc.identifier.issn0365-0979
dc.identifier.scieloS1516-89131998000200002
dc.identifier.urihttp://hdl.handle.net/11449/36856
dc.identifier.wosWOS:000165534400002
dc.language.isoeng
dc.publisherInst Tecnologia Parana
dc.relation.ispartofBrazilian Archives of Biology and Technology
dc.rights.accessRightsAcesso aberto
dc.sourceWeb of Science
dc.subjectpeach peroxidasept
dc.subjectpurificationpt
dc.subjectheat stabilitypt
dc.subjectregenerationpt
dc.titlePeroxidase from peach fruit: Thermal stabilityen
dc.typeArtigo
dcterms.licensehttp://www.scielo.br/revistas/babt/iaboutj.htm
dcterms.rightsHolderInst Tecnologia Parana

Arquivos

Pacote Original
Agora exibindo 1 - 1 de 1
Imagem de Miniatura
Nome:
WOS000165534400002.pdf
Tamanho:
79.22 KB
Formato:
Adobe Portable Document Format
Baixar
Licença do Pacote
Agora exibindo 1 - 1 de 1
Nenhuma Miniatura disponível
Nome:
license.txt
Tamanho:
1.71 KB
Formato:
Item-specific license agreed upon to submission
Descrição:

Coleções

Artigos