Inactivation kinetics of peroxidase from coconut water

Detalhes bibliográficos
Autor(a) principal: Fontan, Rafael da Costa Ilhéu
Data de Publicação: 2012
Outros Autores: Alcântara, Lizzy Ayra Pereira, Laje Neto, Saint Clair Assis, Bonomo, Renata Cristina Ferreira, Fontan, Gabrielle Cardoso Reis
Tipo de documento: Artigo
Idioma: por
Título da fonte: Semina. Ciências Agrárias (Online)
Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/7776
Resumo: The aim of this project was study the thermal inactivation kinetics of the peroxidase enzyme (POD) present in the green coconut water, being determined the parameters D values, z value and Q10, besides the Arrhenius’ activation energy (Ea) to the process. Nine time/temperature binomials for the thermal treatment at three temperatures (75°C, 85°C and 95°C) and maintenance times from 1min to 30 min, besides a control sample without thermal treatment. D values were obtained by linear regression, being equals to 833,3 min, 35,6min and 1,63min at 75°C, 85°C and 95°C, respectively, while the z value was equal to 7,4°C. These values demonstrate that POD of coconut water is thermal resistant to inactivation, being such processes strongly affected by temperature. Such fact is also verified by the high values of Ea (332,3 kJ/mol) and Q10 (22,7), which indicate that a high amount of energy is required for the POD inactivation and an increase of temperature elevate the inactivation rate.
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spelling Inactivation kinetics of peroxidase from coconut waterCinética de inativação da peroxidase em água de cocoD valueZ valueActivation energyQ10Enzyme activity.Valor DValor zEnergia de ativaçãoQ10Atividade enzimática.Engenharia de AlimentosThe aim of this project was study the thermal inactivation kinetics of the peroxidase enzyme (POD) present in the green coconut water, being determined the parameters D values, z value and Q10, besides the Arrhenius’ activation energy (Ea) to the process. Nine time/temperature binomials for the thermal treatment at three temperatures (75°C, 85°C and 95°C) and maintenance times from 1min to 30 min, besides a control sample without thermal treatment. D values were obtained by linear regression, being equals to 833,3 min, 35,6min and 1,63min at 75°C, 85°C and 95°C, respectively, while the z value was equal to 7,4°C. These values demonstrate that POD of coconut water is thermal resistant to inactivation, being such processes strongly affected by temperature. Such fact is also verified by the high values of Ea (332,3 kJ/mol) and Q10 (22,7), which indicate that a high amount of energy is required for the POD inactivation and an increase of temperature elevate the inactivation rate.Este trabalho teve como objetivo estudar a cinética de inativação térmica da enzima peroxidase (POD) presente na água de coco verde, determinando-se os valores dos parâmetros D, z e Q10, além da energia de ativação (Ea) de Arrhenius para o processo. Foram avaliados nove binômios tempo/temperatura para o tratamento térmico em três temperaturas (75°C, 85°C e 95°C) e tempos de manutenção variando de 1min a 30min, além da amostra sem tratamento térmico. Os valores de D foram determinados por meio de regressão linear, obtendo-se os valores de 833,3min., 35,6min. e 1,63min., para as temperaturas de 75°C, 85°C e 95°C, respectivamente, enquanto o valor de z foi igual a 7,4°C. Esses valores demonstraram que a POD da água de coco é resistente à inativação térmica, sendo tal processo fortemente afetado pela temperatura utilizada. Tal fato foi reforçado pelos altos valores da Ea (332,3kJ/mol) e Q10 (22,7), que indicaram que uma alta quantidade de energia é requerida para a inativação da POD e que o aumento da temperatura aumenta a velocidade de inativação.UEL2012-04-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionensaio em laboratórioapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/777610.5433/1679-0359.2012v33n1p249Semina: Ciências Agrárias; Vol. 33 No. 1 (2012); 249-258Semina: Ciências Agrárias; v. 33 n. 1 (2012); 249-2581679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELporhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/7776/10151Fontan, Rafael da Costa IlhéuAlcântara, Lizzy Ayra PereiraLaje Neto, Saint Clair AssisBonomo, Renata Cristina FerreiraFontan, Gabrielle Cardoso Reisinfo:eu-repo/semantics/openAccess2015-11-19T18:37:42Zoai:ojs.pkp.sfu.ca:article/7776Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2015-11-19T18:37:42Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false
dc.title.none.fl_str_mv Inactivation kinetics of peroxidase from coconut water
Cinética de inativação da peroxidase em água de coco
title Inactivation kinetics of peroxidase from coconut water
spellingShingle Inactivation kinetics of peroxidase from coconut water
Fontan, Rafael da Costa Ilhéu
D value
Z value
Activation energy
Q10
Enzyme activity.
Valor D
Valor z
Energia de ativação
Q10
Atividade enzimática.
Engenharia de Alimentos
title_short Inactivation kinetics of peroxidase from coconut water
title_full Inactivation kinetics of peroxidase from coconut water
title_fullStr Inactivation kinetics of peroxidase from coconut water
title_full_unstemmed Inactivation kinetics of peroxidase from coconut water
title_sort Inactivation kinetics of peroxidase from coconut water
author Fontan, Rafael da Costa Ilhéu
author_facet Fontan, Rafael da Costa Ilhéu
Alcântara, Lizzy Ayra Pereira
Laje Neto, Saint Clair Assis
Bonomo, Renata Cristina Ferreira
Fontan, Gabrielle Cardoso Reis
author_role author
author2 Alcântara, Lizzy Ayra Pereira
Laje Neto, Saint Clair Assis
Bonomo, Renata Cristina Ferreira
Fontan, Gabrielle Cardoso Reis
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Fontan, Rafael da Costa Ilhéu
Alcântara, Lizzy Ayra Pereira
Laje Neto, Saint Clair Assis
Bonomo, Renata Cristina Ferreira
Fontan, Gabrielle Cardoso Reis
dc.subject.por.fl_str_mv D value
Z value
Activation energy
Q10
Enzyme activity.
Valor D
Valor z
Energia de ativação
Q10
Atividade enzimática.
Engenharia de Alimentos
topic D value
Z value
Activation energy
Q10
Enzyme activity.
Valor D
Valor z
Energia de ativação
Q10
Atividade enzimática.
Engenharia de Alimentos
description The aim of this project was study the thermal inactivation kinetics of the peroxidase enzyme (POD) present in the green coconut water, being determined the parameters D values, z value and Q10, besides the Arrhenius’ activation energy (Ea) to the process. Nine time/temperature binomials for the thermal treatment at three temperatures (75°C, 85°C and 95°C) and maintenance times from 1min to 30 min, besides a control sample without thermal treatment. D values were obtained by linear regression, being equals to 833,3 min, 35,6min and 1,63min at 75°C, 85°C and 95°C, respectively, while the z value was equal to 7,4°C. These values demonstrate that POD of coconut water is thermal resistant to inactivation, being such processes strongly affected by temperature. Such fact is also verified by the high values of Ea (332,3 kJ/mol) and Q10 (22,7), which indicate that a high amount of energy is required for the POD inactivation and an increase of temperature elevate the inactivation rate.
publishDate 2012
dc.date.none.fl_str_mv 2012-04-05
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
ensaio em laboratório
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/7776
10.5433/1679-0359.2012v33n1p249
url https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/7776
identifier_str_mv 10.5433/1679-0359.2012v33n1p249
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/7776/10151
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 UEL
publisher.none.fl_str_mv UEL
dc.source.none.fl_str_mv Semina: Ciências Agrárias; Vol. 33 No. 1 (2012); 249-258
Semina: Ciências Agrárias; v. 33 n. 1 (2012); 249-258
1679-0359
1676-546X
reponame:Semina. Ciências Agrárias (Online)
instname:Universidade Estadual de Londrina (UEL)
instacron:UEL
instname_str Universidade Estadual de Londrina (UEL)
instacron_str UEL
institution UEL
reponame_str Semina. Ciências Agrárias (Online)
collection Semina. Ciências Agrárias (Online)
repository.name.fl_str_mv Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)
repository.mail.fl_str_mv semina.agrarias@uel.br
_version_ 1799306064712171520

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