Partial characterization and inactivation of peroxidases and polyphenol-oxidases of umbu-cajá (Spondias spp.) Caracterização parcial e inativação de peroxidases e polifenol-oxidases de umbu-cajá (Spondias spp.)
A crude extract of Spondias spp. was evaluated for the influence of pH and temperature on the activity and stability of its peroxidases and polyphenol-oxidases. In order to evaluate the conditions for the inactivation of the enzymes by heat treatment and by addition of a reducing agent, a factorial...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2010-09-01
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| Series: | Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000300035 |