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: | Cíntia Reis da Silva, Maria Gabriela Bello Koblitz |
---|---|
Format: | Article |
Language: | English |
Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2010-09-01
|
Series: | Food Science and Technology |
Subjects: | |
Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000300035 |
Similar Items
-
Peroxidase activity in Spondias dulcis = Atividade da peroxidase em Spondias dulcis
by: Lúcio Cardozo-Filho, et al.
Published: (2010-10-01) -
Caracterização física e físico-química de frutos de cajá-umbu (Spondias spp.) Physical and physico-chemical caracterization of "cajá-umbu" fruits
by: José Severino de Lira Júnior, et al.
Published: (2005-12-01) -
Armazenamento de umbu-cajá em pó
by: Silva Ranilda Neves Gomes da, et al.
Published: (2005-01-01) -
Storage of ‘umbu-cajá’ pulp powder produced by lyophilization
by: Dyego da C. Santos, et al. -
Estabilidade do néctar misto de cajá e umbu Stability of mixed cajá and umbu nectar
by: Rafaella de Andrade Mattietto, et al.
Published: (2007-09-01)