Thermostability of peroxidase from cabbage leaves

Authors

  • Marlei Scariot Roling UEM
  • Vagner Marques Moura UEM
  • Edmar Clemente UEM

DOI:

https://doi.org/10.4025/actascitechnol.v22i0.3002

Keywords:

peroxidase, Brassica oleracea L. var. capitata, inativação

Abstract

Extracts of soluble and ion-bound peroxidase enzyme were obtained from the cabbage leaf (Brassica oleracea, L. var. capitata). Phosphate buffer solution 100 mM, pH 6.0 was used. A non-linear behavior was detected at 65, 70, 75ºC. The soluble peroxidase extract was much more stable than the ion-bound one. When regeneration analysis was undertaken at 70ºC, the ion-bound peroxidase continued stable and showed no renaturation, whereas the soluble extract became inactivated.

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Author Biography

Edmar Clemente, UEM

Edmar Clemente 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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Published

2008-05-13

How to Cite

Roling, M. S., Moura, V. M., & Clemente, E. (2008). Thermostability of peroxidase from cabbage leaves. Acta Scientiarum. Technology, 22, 1157–1160. https://doi.org/10.4025/actascitechnol.v22i0.3002

Issue

Vol. 22 (2000)

Section

Chemistry

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