Extracción y medida de peroxidasa en pulpa de arazá (Eugenia stipitata MC Vaugh) Extraction and activity of peroxidase in arazá (Eugenia stipitata Mc Vaugh) pulp fruit
| Autor: | Carlos Eduardo Narváez-Cuenca |
|---|---|
| Jazyk: | English<br />Spanish; Castilian<br />Portuguese |
| Rok vydání: | 2008 |
| Předmět: | |
| Zdroj: | Química Nova, Vol 31, Iss 8, Pp 2047-2051 (2008) |
| Druh dokumentu: | article |
| ISSN: | 0100-4042 1678-7064 |
| DOI: | 10.1590/S0100-40422008000800025 |
| Popis: | 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. |
| Databáze: | Directory of Open Access Journals |
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