Activity of enzymes associated with the enzymatic browning of minimally processed potatoes

Brazilian Archives of Biology and Technology

Maria Carolina Dario Vitti²  Fabiana Fumi Sasaki²  Patrícia Miguel²  Ricardo Alfredo Kluge²  Celso Luiz Moretti¹ 

[1] ,Universidade de São Paulo Escola Superior de Agricultura  Luiz de Queiroz Departamento de Ciências BiológicasPiracicaba SP ,Brasil

关键词: Solanum tuberosum L;    phenylalanine ammonia-lyase;    polyphenol oxidase;    peroxidase;    minimal processing;   

DOI  :  10.1590/S1516-89132011000500016

来源: SciELO

【 摘 要 】

The purpose of the present study was to evaluate the effect of different potato cultivars and storage temperatures on the specific activity of phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO) and peroxidase (POD) in minimally processed potatoes. Potato cultivars Agata, Asterix and Monalisa were selected, washed, peeled, diced, sanitized, centrifuged, vacuum- packed and stored at 5 and 15°C for 9 and 5 days, respectively. There was an increase in the enzymatic activity in all the cultivars stored at 15°C. The cultivars 'Agata' and 'Asterix' stored at 5ºC did not differ significantly between them for the PAL, PPO and POD activities. The PAL, PPO and POD activities were also influenced by the storage temperature. The cultivars Agata and Asterix were more suitable in minimal processing than 'Monalisa', which was more susceptible to oxidative browning.

【 授权许可】

CC BY-NC   
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