| Título: |
Peroxidase activity in roots of arracacha affected by pH and temperature - doi: 10.4025/actasciagron.v33i3.6264 Peroxidase activity in roots of arracacha affected by pH and temperature - doi: 10.4025/actasciagron.v33i3.6264 |
| Autores: |
Menolli, Luciana Nunes; UFV Finger, Fernando Luiz; UFV Barbosa, Janaína Miranda; UFV Correia, Teresa Drummond; UFV Vieira, Luciana Marques; UFV |
| Fecha: | 2011-06-22 |
| Publicador: | Acta Scientiarum. Agronomy |
| Fuente: |
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| Tipo: |
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| Tema: |
5.01.00.00-9 Arracacia xanthorrhyza Bancroft; oxidative enzyme; inactivation 5.07.01.04-5 Arracacia xanthorrhyza Bancroft; oxidative enzyme; inactivation |
| Descripción: |
In this paper, roots of arracacha (Arracacia xanthorrhyza Bancroft) were stored at 5ºC to induce chilling injury symptoms and stress-related peroxidase activity. Later, peroxidase kinetic activity was determined in different pH and temperature conditions. For this, soluble crude extract was sequentially saturated with ammonium sulfate, obtaining a semi-purified enzyme solution used for the analysis. Activity of peroxidase induced by the chilling at 5oC was determined from pH 2.5 to 9.0 and at temperature ranging from 10 to 80oC. The peroxidase had higher activity when the reaction occurred between pH 5.5 and 6.0 and at temperature of 30oC. Complete inactivation of the activity was observed in pH 2.5 after 60 minutes of pre-incubation or at 60oC for 10 minutes or alternatively at 70oC after 5 minutes of pre-incubation. The enzyme is more susceptible to inactivation in acid than alkaline pHs or alternatively using heat treatment. In this paper, roots of arracacha (Arracacia xanthorrhyza Bancroft) were stored at 5ºC to induce chilling injury symptoms and stress-related peroxidase activity. Later, peroxidase kinetic activity was determined in different pH and temperature conditions. For this, soluble crude extract was sequentially saturated with ammonium sulfate, obtaining a semi-purified enzyme solution used for the analysis. Activity of peroxidase induced by the chilling at 5oC was determined from pH 2.5 to 9.0 and at temperature ranging from 10 to 80oC. The peroxidase had higher activity when the reaction occurred between pH 5.5 and 6.0 and at temperature of 30oC. Complete inactivation of the activity was observed in pH 2.5 after 60 minutes of pre-incubation or at 60oC for 10 minutes or alternatively at 70oC after 5 minutes of pre-incubation. The enzyme is more susceptible to inactivation in acid than alkaline pHs or alternatively using heat treatment. |
| Idioma: | Inglés |