Polyphenol Oxidase Ppo
Mostrando 1-12 de 28 artigos, teses e dissertações.
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1. POLYPHENOL OXIDASE AND PEROXIDASE ENZYME ASSAYS IN SWEET POTATO CULTIVARS HARVESTED AT DIFFERENT TIMES
RESUMO Ensaios enzimáticos são baseados em metodologias descritas na literatura. Entretanto, a cinética enzimática deve ser ajustada para resultados mais confiáveis. Objetivou-se ajustar os ensaios testando diferentes volumes de extrato de polifenoloxidase (PPO) e peroxidase (POD) e tempos de reação em cultivares de batata-doce colhidas em diferentes
Rev. Caatinga. Publicado em: 18/07/2019
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2. Validation of spectrophotometric microplate methods for polyphenol oxidase and peroxidase activities analysis in fruits and vegetables
Abstract Enzymes polyphenol oxidase (PPO) and peroxidase (POD) play important roles in the processing of fruits and vegetables, since they can produce undesirable changes in color, texture and flavor. Classical methods of activity assessment are based on cuvette spectrophotometric readings. This work aims to propose, to validate and to test microplate spectr
Food Sci. Technol. Publicado em: 25/05/2017
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3. Purification and characterization of polyphenol oxidase from purslane
Abstract The polyphenol oxidase (PPO) is an enzyme that is responsible for the enzymatic browning of fruits and vegetables. This is generally undesired process and need to be prevented in food technology. PPO from purslane was purified, characterised and the kinetic parameters for three substrates namely, catechol, L-Dopa and 4-methylcatechol were determined
Food Sci. Technol. Publicado em: 20/03/2017
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4. Characterization of polyphenol oxidase in two cocoa (Theobroma cacao L.) cultivars produced in the south of Bahia, Brazil
Abstract The reactions leading to the formation of precursors of chocolate flavor are performed by endogenous enzymes present in the cocoa seed. Polyphenol oxidase (PPO) presence and activity during fermentation of cocoa beans is responsible for the development of flavor precursors and is also implicated in the reduction of bitterness and astringency. Howeve
Food Sci. Technol. Publicado em: 19/01/2016
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5. Biochemical changes and color properties of fresh-cut green bean (Phaseolus vulgaris L. cv.gina) treated with calcium chloride during storage
Calcium chloride is widely used in industries as a firming agent, and also to extend shelf-life of vegetables. The aim of this study was to determine, the effect of different doses of calcium chloride on biochemical and color properties of fresh-cut green bean. Fresh-cut green beans were dipped for 90 seconds in 0.5%, 1%, 2% and 3% solution of calcium chlori
Food Sci. Technol. Publicado em: 2015-04
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6. Induced defense responses in tomato against bacterial spot by proteins synthesized by endophytic bacteria
Some endophytes can synthesize molecules that elicit the induction of plant resistance to infection by pathogens. The objective of this study was to demonstrate that protein fractions 42 and 75 from Bacillus amyloliquefaciens and Bacillus pumilus were capable of acting as elicitors of induced resistance in tomato plants against Xanthomonas vesicatoria, follo
Trop. plant pathol.. Publicado em: 09/07/2013
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7. Estresse oxidativo em plantas micropropagadas de pitcairnia albiflos herb. (bromeliaceae) durante a aclimatização e sob estresse hídrico
Pitcairnia albiflos Herb. (Bromeliaceae) atualmente se encontra na lista de espécies ameaçadas de extinção. Essa espécie é endêmica dos afloramentos rochosos do município do Rio de Janeiro, RJ, e vem sofrendo com o pisoteio de alpinistas, queimadas, invasão de gramíneas exóticas e extrativismo vegetal. A micropropagação pode ser utilizada como a
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 20/04/2011
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8. Ação de absorvedores de etileno e de oxigênio na conservação pós-colheita de morango / Action of ethylene and oxygen absorbers on postharvest strawberry conservation
The present work aimed to study the influence of the PVC (polyvinyl chloride) film of different concentrations of KMnO4 (ethylene absorbent) and the oxygen absorber sachet (O-Buster) on the quality and postharvest conservation of Oso Grande strawberries. In order to achieve this physical-chemical, enzymatic and visual analyses were performed every 2 days on
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 23/02/2011
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9. Activity of enzymes associated with the enzymatic browning of minimally processed potatoes
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, centrifug
Brazilian Archives of Biology and Technology. Publicado em: 2011-10
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10. Foliar application of Burkholderia sp. strain TNAU-1 leads to activation of defense responses in chilli (Capsicum annuum L.)
Induction of phenolics, peroxidase (PO), polyphenol oxidase (PPO), chitinase and thaumatin-like proteins (TLP) in leaves of chilli (Capsicum annuum L.) in response to foliar application with a biocontrol agent Burkholderia sp. strain TNAU-1 was studied. Chilli plants, when sprayed with Burkholderia sp. strain TNAU-1 showed increase in phenolic content one da
Brazilian Journal of Plant Physiology. Publicado em: 2011
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11. Use of response surface methodology to optimization of extraction of enzymes from pineapple pulp.
The enzymatic reactions are very important for food. They are responsíble for the formation of highly desirable cornpound, but can cause disorders and undesirable consequences. The physiological behaviour of vegetables and fruits is already known, so that most of its deterioration changes in flavour, colour and nutritional value are caused by enzymes of the
Pineapple News. Publicado em: 2011
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12. Influência do contra-íon usado na eletrossíntese do polipirrol em sua resposta como biossensor eletroquímico após a imobilização da polifenol oxidase / Influence of counter-ion used in the electrosynthesis of polypyrrole in your response as electrochemical biosensors after polyphenol oxidase immobilization
Neste trabalho, foram fabricados biossensores amperométricos a partir do uso da polifenol oxidase (PFO), obtida do abacate como fonte enzimática, imobilizada em filmes de polipirrol (PPI) e que foram eletrossintetizados em meio de três diferentes eletrólitos de suporte (NaCl e NaClO4 e NaDDS). O método de imobilização enzimática foi o da adsorção,
Publicado em: 2009