ATIVIDADE DA PEROXIDASE EM RIZOMAS DE AÇAFRÃO EM FUNÇÃO DO pH E DA TEMPERATURA

Authors:	W.F. Mota, F.L. Finger, R.F. Braz, M. Harami, F.A. Suinaga, J.E.Z. de Oliveira, C.S. Junqueira
Keywords:	Curcuma longa L., atividade enzimática, tempos de ebulição
Abstract: - Influence of pH and temperature on activity of peroxidase in rizoms of saffron This experiment reports the influence of pH and high temperature on activity of peroxidase in rizoms of saffron. It was observed the reduction of the enzymatic activity with increase of time of ebullition, stopping the activity after five minutes of exposure at temperature of 100 C^o. The activity of the enzyme increases with pH elevation, reaching maximum of 5,41 units of absorbance/ minutes/ mg of protein at pH 5,91.
Full Text (PDF format, 27602 bytes, article contains substantial parts in Portuguese language) Citation Download Adobe Acrobat Reader (free software to read PDF files)