Termoestabilidade da peroxidase extraída da folha de repolho

Marlei Scariot Roling; Vagner Marques Moura; Edmar Clemente

doi:10.4025/actascitechnol.v22i0.3002

Thermostability of peroxidase from cabbage leaves

Marlei Scariot Roling UEM
Vagner Marques Moura UEM
Edmar Clemente UEM

DOI: https://doi.org/10.4025/actascitechnol.v22i0.3002

Abstract

Extracts of soluble and ion-bound peroxidase enzyme were obtained from the cabbage leaf (Brassica oleracea, L. var. capitata). Phosphate buffer solution 100 mM, pH 6.0 was used. A non-linear behavior was detected at 65, 70, 75ºC. The soluble peroxidase extract was much more stable than the ion-bound one. When regeneration analysis was undertaken at 70ºC, the ion-bound peroxidase continued stable and showed no renaturation, whereas the soluble extract became inactivated.

Downloads

Download data is not yet available.

Author Biography

Edmar Clemente, UEM

Edmar Clemente possui graduação em Química pela Universidade Federal de Juiz de Fora - MG (1978), Especialização em Química Analítica pela Universidade Federal de Minas Gerais - MG (1982), mestrado em Ciências dos Alimentos pela Universidade Federal de Lavras - MG (1985), PhD em Ciências dos Alimentos pela University of Leeds - UK (1993), pós-doutorado pela Universidade Estadual de Campinas - SP (1999). Atualmente Professor Associado C da Universidade Estadual de Maringá - PR. Tem experiência na área de Ciências dos Alimentos, com ênfase em Fisiologia Pós-Colheita de frutos e hortaliças: Conservação, Qualidade, Armazenamento, Enzimas oxidativas (peroxidase, polifenoloxidase), laranja, uva, melão, morango, amora, uvaia, abacaxi, manga, repolho, brócolis, palmito Currículo Lattes

PDF (Português (Brasil))

Published

2008-05-13

How to Cite

Roling, M. S., Moura, V. M., & Clemente, E. (2008). Thermostability of peroxidase from cabbage leaves. Acta Scientiarum. Technology, 22, 1157-1160. https://doi.org/10.4025/actascitechnol.v22i0.3002

Download Citation

Issue

Vol 22 (2000)

Section

Chemistry

DECLARATION OF ORIGINALITY AND COPYRIGHTS

I Declare that current article is original and has not been submitted for publication, in part or in whole, to any other national or international journal.

The copyrights belong exclusively to the authors. Published content is licensed under Creative Commons Attribution 3.0 (CC BY 3.0) guidelines, which allows sharing (copy and distribution of the material in any medium or format) and adaptation (remix, transform, and build upon the material) for any purpose, even commercially, under the terms of attribution.

Read this link for further information on how to use CC BY 3.0 properly.

0.8

2019CiteScore

36th percentile

0.8

2019CiteScore

36th percentile