Estudo da termoestabilidade de peroxidases extraídas da polpa e casca de mexerica (Citrus deliciosa) - DOI: 10.4025/actascibiolsci.v20i0.4473

Keli Cristina Alvim; Edmar Clemente

doi:10.4025/actascibiolsci.v20i0.4473

**Thermostability studies of peroxidase extracts from tangerine (Citrus deliciosa) pulp and peel** - DOI: 10.4025/actascibiolsci.v20i0.4473

Authors

Keli Cristina Alvim UEM Author
Edmar Clemente UEM Author

DOI:

https://doi.org/10.4025/actascibiolsci.v20i0.4473

Keywords:

Citrus deliciosa, estabilidade térmica, peroxidase

Abstract

Extracts of the soluble and ionic-bound peroxidases were prepared from tangerine (Citrus deliciosa) pulp and peel and submitted to heat treatments at 60ºC, 65ºC and 70ºC during a period of 0 to 10 minutes for the study of the peroxidase enzymatic activity. Ion exchange chromatography (DEAE-Sepharose) was carried out in the soluble fraction of the peel to isolate cationic and anionic iso-enzymes. Separation was confirmed by electrophoresis. Two anionic and two cationic iso-enzymes were found in the soluble fraction of peel. Enzyme activity showed itself to be non-linear with increase of temperature.

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Author Biography

Edmar Clemente, UEM

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

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PDF (Portuguese)

Published

2008-07-21

Issue

Vol. 20 (1998)

Section

Biology Sciences

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How to Cite

Thermostability studies of peroxidase extracts from tangerine (Citrus deliciosa) pulp and peel - DOI: 10.4025/actascibiolsci.v20i0.4473. (2008). Acta Scientiarum. Biological Sciences, 20, 201-205. https://doi.org/10.4025/actascibiolsci.v20i0.4473