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dc.contributor.authorCarreño, Juan
dc.contributor.authorLópez Miranda, Santiago
dc.contributor.authorSerrano Martínez, Ana Agustina
dc.contributor.authorNúñez Delicado, Estrella
dc.contributor.authorFortea Gorbe, María Isabel
dc.date.accessioned2017-07-24T11:39:49Z
dc.date.available2017-07-24T11:39:49Z
dc.date.issued2009
dc.identifier.isbn0308-8146
dc.identifier.urihttp://hdl.handle.net/10952/2381
dc.description.abstractPolyphenol oxidase (PPO) and peroxidase (POD) were extracted from a table grape (Crimson Seedless) using Triton X-114 and characterized using spectrophotometric methods. Both PPO and POD were activated by acid shock. However, in the presence of the anionic detergent sodium dodecil sulphate (SDS), PPO was activated whereas POD was inactivated. The enzymes were kinetically characterized and both followed Michaelis–Menten kinetics, although with different values of their kinetic parameters. The Vm/Km ratio showed that Crimson Seedless grape PPO presents a similar affinity for 4-tert-butyl-catechol (TBC) whether activated by acid shock (0.018 min1 ) or SDS (0.023 min1 ). With regards to POD, the Km and Vm values for 2,20 -azinobis(3-ethylbenzothiazolinesulphonic acid) (ABTS) were 0.79 mM and 1.20 lM/min, respectively. In the case of H2O2, the Km and Vm value were 0.4 mM and 0.93 lM/min, respectively. PPO and POD showed similar thermostability, losing >90% of relative activity after only 5 min of incubation at 78 C and 75 C, respectively. In addition, PPO´ s activation energy was similar to that obtained for POD (295.5 kJ/mol and 271.9 kJ/mol, respectively).es
dc.language.isoenes
dc.publisherElsevier Ltdes
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectPolyphenol oxidasees
dc.subjectPeroxidase Grape
dc.subjectThermal inactivation SDS
dc.subjectCrimson Seedless
dc.subjectKinetic parameters
dc.titleKinetic characterisation and thermal inactivation study of polyphenol oxidase and peroxidase from table grape (Crimson Seedless)es
dc.typearticlees
dc.rights.accessRightsopenAccesses
dc.journal.titleFood Chemistryes
dc.volume.number113es
dc.issue.number1008-1014es
dc.description.disciplineCiencias de la Alimentaciónes


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Attribution-NonCommercial-NoDerivatives 4.0 Internacional
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