Heat stability and effect of pH on enzyme activity of polyphenol oxidase in buriti (Mauritia flexuosa Linnaeus f.) fruit extract

被引：48

作者：

Carvalho, Jhonatam de Oliveira ^{[1
]}

Franca Orlanda, Jose Fabio ^{[2
]}

机构：

[1] Fed Inst Educ Sci & Technol Maranhao, Acailandia Campus, BR-65930000 Acailandia, MA, Brazil

[2] Maranhao Tocantina Reg State Univ UEMASUL, Ctr Nat Maths & Technol Sci CECENT, Lab Environm Biotechnol LABITEC, BR-65901480 Imperatriz, MA, Brazil

来源：

FOOD CHEMISTRY | 2017年 / 233卷

关键词：

Polyphenol oxidase; Enzyme activity; Enzyme stability; BIOACTIVE COMPOUNDS; KINETIC CHARACTERIZATION; TROPICAL FRUITS; INACTIVATION; PURIFICATION; POPULATIONS;

D O I：

10.1016/j.foodchem.2017.04.101

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Polyphenol oxidase (PPO) was extracted and characterized from ripe fruit of Mauritia flexuosa. Buriti PPO showed optimum activity at pH 7.0 and 35 degrees C, with complete inactivation in between 2.0 <= pH > 10, using catechol as substrate. The enzyme had optimum temperaturet 35 degrees C and was relatively stable at 77 degrees C, with 59.93% loss of activity. These results demonstrate that the enzyme has heat stability at higher temperatures and the possibility of being used to construct biosensors and other analytical methods in various fields of science. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：159 / 163

页数：5

共 6 条

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Barboza, Natalia L.
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Sanches, Edgar Aparecido
Bezerra, Jaqueline de Araujo
Campelo, Pedro H.
FOOD RESEARCH INTERNATIONAL, 2022, 159
[2] In vitro and in vivo antioxidant activity of Buriti fruit (Mauritia flexuosa L.f.)
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Moreira Nunes, Paulo Humberto
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Marinho da Cunha, Polliana Farias
de Lima, Alessandro
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NUTRICION HOSPITALARIA, 2015, 32 (05) : 2153 - 2161
[3] Buriti (Mauritia flexuosa L. f.) fruit by-products flours: Evaluation as source of dietary fibers and natural antioxidants
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Oliveira, Leandro S.
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[4] Nanoencapsulation of buriti oil (Mauritia flexuosa L.f.) in porcine gelatin enhances the antioxidant potential and improves the effect on the antibiotic activity modulation
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PLOS ONE, 2022, 17 (03):
[5] Effect of detergents, trypsin and unsaturated fatty acids on latent loquat fruit polyphenol oxidase:: Basis for the enzyme's activity regulation
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Bru-Martinez, Roque
ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 2007, 464 (02) : 295 - 305
[6] Effect of Sucrose on pH and Thermal Stability of Anthocyanin, Total Phenolic Content, and Antioxidant Activity of Senduduk (Melastoma malabathricum) Fruit Extract
Marpaung, Abdullah Muzi
Handoko, Shabrina Saraswati
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PROCEEDINGS OF THE 4TH INTERNATIONAL SYMPOSIUM ON APPLIED CHEMISTRY 2018, 2018, 2024

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