Extraction and activity of peroxidase in arazá (Eugenia stipitata Mc Vaugh) pulp fruit

Química Nova

Universidad Nacional de Colombia, Bogotá, Colombia¹  Narváez-Cuenca, Carlos Eduardo¹ 

关键词: blanching;    frozen storage;    inactivation.;   

DOI  :  10.1590/S0100-40422008000800025

学科分类：化学（综合）

来源: Sociedade Brasileira de Quimica

【 摘 要 】

A technique for both extraction and activity measurement of peroxidase extracted from arazá (Eugenia stipitata Mc Vaugh) is described. Peroxidase from arazá pulp fruit was extracted using a combination of protein precipitation with acetone and extraction with 50 mM sodium buffer phosphate (pH 6.0). Optimum activity using guaiacol as H-donor was obtained at pH from 5.0 to 6.5, temperature from 60 to 75 °C, H2O2 between 10 to 15 mM and guaiacol from 80 to 160 mM. Thermal inactivation showed a first-order inactivation kinetic. Reactivation was observed when extracts were heated at 80 °C and afterwards incubated at 25 °C.

【 授权许可】

Unknown