Characterisation of ‘Starking’ apple polyphenoloxidase

Detalhes bibliográficos
Autor(a) principal: Rocha, Ada M. C. N.
Data de Publicação: 1998
Outros Autores: Cano, M. Pilar, Galeazzi, Maria A. M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/6545
Resumo: Experiments were performed to optimise the extraction conditions of “StarkingÏ apple fruit polyphenoloxidase (PPO), to evaluate the affinity and speciÐcity towards several substrates and to study the stability of enzyme extracts from apple samples stored under di†erent conditions. Sodium phosphate bu†er (0É2 M, pH 6É5) plus 0É25% Triton X and 1% or 2% PVPP was found to be the most efficient extraction mediu10m0. Chlorogenic acid, dopamine and 4- methylcatechol showed similar speciÐcity towards PPO, and chlorogenic acid was found to be the best substrate for the enzyme. Enzyme extracts from frozen cut apple stored at [4¡C, and extracts from lyophilised apple samples stored at 4¡C were more stable than extracts obtained from fresh-cut or acetone powder samples
id RCAP_b687454b260611c691c2da4de05177d7
oai_identifier_str oai:repositorio.ucp.pt:10400.14/6545
network_acronym_str RCAP
network_name_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository_id_str 7160
spelling Characterisation of ‘Starking’ apple polyphenoloxidaseAcetone powderAppleFreezingLyophilisationStarkingÏStorageExperiments were performed to optimise the extraction conditions of “StarkingÏ apple fruit polyphenoloxidase (PPO), to evaluate the affinity and speciÐcity towards several substrates and to study the stability of enzyme extracts from apple samples stored under di†erent conditions. Sodium phosphate bu†er (0É2 M, pH 6É5) plus 0É25% Triton X and 1% or 2% PVPP was found to be the most efficient extraction mediu10m0. Chlorogenic acid, dopamine and 4- methylcatechol showed similar speciÐcity towards PPO, and chlorogenic acid was found to be the best substrate for the enzyme. Enzyme extracts from frozen cut apple stored at [4¡C, and extracts from lyophilised apple samples stored at 4¡C were more stable than extracts obtained from fresh-cut or acetone powder samplesWileyVeritati - Repositório Institucional da Universidade Católica PortuguesaRocha, Ada M. C. N.Cano, M. PilarGaleazzi, Maria A. M.2011-10-20T17:22:37Z19981998-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/6545engROCHA, Ada M. C. N.; CANO M. Pilar; GALEAZZI, Maria A. M. - Characterisation of ‘Starking’ apple polyphenoloxidase. Journal of the Science of Food and Agriculture. ISSN 0022-5142. Vol. 77 (1998), p. 527-53410.1002/(SICI)1097-0010(199808)77:4<527::AID-JSFA76>3.0.CO;2-Einfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:10:50Zoai:repositorio.ucp.pt:10400.14/6545Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:06:01.084001Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Characterisation of ‘Starking’ apple polyphenoloxidase
title Characterisation of ‘Starking’ apple polyphenoloxidase
spellingShingle Characterisation of ‘Starking’ apple polyphenoloxidase
Rocha, Ada M. C. N.
Acetone powder
Apple
Freezing
Lyophilisation
StarkingÏ
Storage
title_short Characterisation of ‘Starking’ apple polyphenoloxidase
title_full Characterisation of ‘Starking’ apple polyphenoloxidase
title_fullStr Characterisation of ‘Starking’ apple polyphenoloxidase
title_full_unstemmed Characterisation of ‘Starking’ apple polyphenoloxidase
title_sort Characterisation of ‘Starking’ apple polyphenoloxidase
author Rocha, Ada M. C. N.
author_facet Rocha, Ada M. C. N.
Cano, M. Pilar
Galeazzi, Maria A. M.
author_role author
author2 Cano, M. Pilar
Galeazzi, Maria A. M.
author2_role author
author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Rocha, Ada M. C. N.
Cano, M. Pilar
Galeazzi, Maria A. M.
dc.subject.por.fl_str_mv Acetone powder
Apple
Freezing
Lyophilisation
StarkingÏ
Storage
topic Acetone powder
Apple
Freezing
Lyophilisation
StarkingÏ
Storage
description Experiments were performed to optimise the extraction conditions of “StarkingÏ apple fruit polyphenoloxidase (PPO), to evaluate the affinity and speciÐcity towards several substrates and to study the stability of enzyme extracts from apple samples stored under di†erent conditions. Sodium phosphate bu†er (0É2 M, pH 6É5) plus 0É25% Triton X and 1% or 2% PVPP was found to be the most efficient extraction mediu10m0. Chlorogenic acid, dopamine and 4- methylcatechol showed similar speciÐcity towards PPO, and chlorogenic acid was found to be the best substrate for the enzyme. Enzyme extracts from frozen cut apple stored at [4¡C, and extracts from lyophilised apple samples stored at 4¡C were more stable than extracts obtained from fresh-cut or acetone powder samples
publishDate 1998
dc.date.none.fl_str_mv 1998
1998-01-01T00:00:00Z
2011-10-20T17:22:37Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.14/6545
url http://hdl.handle.net/10400.14/6545
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv ROCHA, Ada M. C. N.; CANO M. Pilar; GALEAZZI, Maria A. M. - Characterisation of ‘Starking’ apple polyphenoloxidase. Journal of the Science of Food and Agriculture. ISSN 0022-5142. Vol. 77 (1998), p. 527-534
10.1002/(SICI)1097-0010(199808)77:4<527::AID-JSFA76>3.0.CO;2-E
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
_version_ 1799131726379745280

Registros relacionados