Química Nova | |
Extracción y medida de peroxidasa en pulpa de arazá (Eugenia stipitata MC Vaugh) | |
Carlos Eduardo Narváez-cuenca1  | |
[1] ,Universidad Nacional de Colombia Facultad de Ciencias Departamento de QuímicaBogotá,Colombia | |
关键词: blanching; frozen storage; inactivation; | |
DOI : 10.1590/S0100-40422008000800025 | |
来源: SciELO | |
【 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】
CC BY-NC
All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License
【 预 览 】
Files | Size | Format | View |
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RO202005130062625ZK.pdf | 323KB | download |