Polyphenoloxidase and peroxidase in avocado pulp (Persea americana Mill.)

Food Science and Technology (Campinas)

Lucimara Salvat Vanini¹  Angela Kwiatkowski¹  Edmar Clemente¹ 

[1] ,State University of Maringá Chemistry Department Laboratory of Food BiochemistryParaná,Brazil

关键词: Persea americana Mill;    enzymes;    temperature;    maturation stage;    Persea americana Mill;    enzimas;    temperatura;    estagios de maturação;   

DOI  :  10.1590/S0101-20612010000200036

来源: SciELO

【 摘 要 】

The aim of the present investigation was to evaluate the enzymatic activity of polyphenoloxidase and peroxidase in avocado pulps, from the Northwest area of Paraná-Brazil, in order to compare the varieties on their enzymatic activity for both, minimum and industrial processing. Enzymatic extracts were prepared from avocado pulp of Choquete, Fortuna and Quintal varieties, in green and ripe maturation stage. Thermal treatment was applied with temperatures 60, 65, 70, 75 and 80 °C. The enzymatic activities were determined by using spectrophotometer. A decline of polyphenoloxidase activity was observed in all of the varieties when both, temperature and time increased. Total inactivation of enzymes was not observed in the largest temperature. Fortuna and Choquete variety showed the lowest polyphenoloxidase activity in the ripe stage. Soluble peroxidase showed activity in the green stage, whereas, ionically bound peroxidase activity increased with the change from green to ripe maturation stage in Choquete variety.

【 授权许可】

CC BY   
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