| Título: |
Peroxidase activity in Spondias dulcis - 10.4025/actascitechnol.v32i4.6244 Peroxidase activity in Spondias dulcis - 10.4025/actascitechnol.v32i4.6244 |
| Autores: |
Souza, Dayse Pereira Barbosa; Universidade Federal do Rio de Janeiro Costa, Ingrid Chastinet Ribeiro; Universidade Federal do Rio de Janeiro Paiva, Lucia Moreira Campos; Universidade Federal do Rio de Janeiro Oestreicher, Enrique Guillermo; Universidade Federal do Rio de Janeiro Berezuk, Márcio Eduardo; Universidade Estadual de Maringá Cardozo-Filho, Lúcio; Universidade Estadual de Maringá |
| Fecha: | 2010-12-03 |
| Publicador: | Acta Scientiarum. Techonology |
| Fuente: |
 |
| Tipo: |
extração de enzimas |
| Tema: |
1.06.01.05-8 Spondias dulcis; peroxidase; extraction; heat-inactivation Química dos Produtos Naturais Spondias dulcis; peroxidase; extraction; heat-inactivation |
| Descripción: |
In this study, the best conditions to obtain crude extracts showing Peroxidase activity from Spondia dulcis (caja-mango) were evaluated. Fresh fruits (25 g) were blended in different sodium phosphate buffer (0.05 to 0.2 M) with a pH varying from 3.0 to 9.0. The muddy material was centrifuged for 20 minutes. In order to improve POD activity, the crude extract was submitted to precipitation with ammonium sulfate at 90% saturation. This precipitated was re-suspended in sodium phosphate buffer 0.2 M pH 6.5 and then, optimum pH for activity assay (pH varying from 5.0 to 9.0) and thermal stability (exposure to different temperatures varying from 30 to 75°C for periods between 0 to 15 minutes) were determined. The best conditions for activity assay were in phosphate buffer 0.2 M at pH7.0. The results obtained for thermal inactivation study suggest that the heating at 75°C for 15 minutes inactivated 95% of initial POD activity. In this study, the best conditions to obtain crude extracts showing Peroxidase activity from Spondia dulcis (caja-mango) were evaluated. Fresh fruits (25 g) were blended in different sodium phosphate buffer (0.05 to 0.2 M) with a pH varying from 3.0 to 9.0. The muddy material was centrifuged for 20 minutes. In order to improve POD activity, the crude extract was submitted to precipitation with ammonium sulfate at 90% saturation. This precipitated was re-suspended in sodium phosphate buffer 0.2 M pH 6.5 and then, optimum pH for activity assay (pH varying from 5.0 to 9.0) and thermal stability (exposure to different temperatures varying from 30 to 75°C for periods between 0 to 15 minutes) were determined. The best conditions for activity assay were in phosphate buffer 0.2 M at pH7.0. The results obtained for thermal inactivation study suggest that the heating at 75°C for 15 minutes inactivated 95% of initial POD activity. |
| Idioma: | Inglés |