Caracterização parcial de carboidrases, morfologia do grão de amido e composição centesimal de raízes de maca (Lepidium meyenii Walpers) / Partial characterization of carbohydrases, morphology of starch granules and chemical composition from roots of maca (Lepidium meyenii Walpers)

AUTOR(ES)
DATA DE PUBLICAÇÃO

2005

RESUMO

Maca is an aromatic root that contends 52 to 76 per cent of carbohydrates and is very stable for a long period without signals of deterioration. The degradation mechanisms of the reserve carbohydrates and the cell wall components by enzymatic way had not been described yet. The main objective of this study was the identification of inner enzymes which degrades the starch and the pectins; the others objectives were the analysis and the morphology of the starch grains as well as the roots contend composition. The results showed that was obtained the partial purification of a β- amylase, characterized by the molecular mass of 57 kDa, with a highest activity at 40.7 °C and pH 5.1. The pectinesterease was extracted with a pH of 6.0 and its maximum activity was at 49.4 °C and pH 6.6; the polygalacturonase was extracted with a pH of 8.5 and its top activity was achieved at 46 °C and pH 5.4. The total contend of starch was 8.92 % and the grains had an oval morphology observed by SEM.

ASSUNTO(S)

enzimas pectinolíticas pectynolitic enzymes amylolitic enzymes lepidium meyenii starch amido lepidium meyenii enzimas amilolíticas

ACESSO AO ARTIGO

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