<b>Peroxidase activity in roots of arracacha affected by pH and temperature</b> - doi: 10.4025/actasciagron.v33i3.6264

  • Luciana Nunes Menolli UFV
  • Fernando Luiz Finger UFV
  • Janaína Miranda Barbosa UFV
  • Teresa Drummond Correia UFV
  • Luciana Marques Vieira UFV
Palavras-chave: Arracacia xanthorrhyza Bancroft, oxidative enzyme, inactivation

Resumo

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.

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Biografia do Autor

Fernando Luiz Finger, UFV
possui graduação em Agronomia pela Universidade Federal de Pelotas (1982) , mestrado em Ciências Agrárias (Fisiologia Vegetal) pela Universidade Federal de Viçosa (1985) , doutorado em Horticulture pelo Ohio State University (1993) e pos-doutorado pela United States Department Of Agriculture (2000) . Atualmente é Professor Adjunto da Universidade Federal de Viçosa. Tem experiência na área de Agronomia , com ênfase em Fitotecnia. Atuando principalmente nos seguintes temas: Acids, Fruit, Lycopersicon esculentum Currículo Lattes
Publicado
2011-04-11
Como Citar
Menolli, L. N., Finger, F. L., Barbosa, J. M., Correia, T. D., & Vieira, L. M. (2011). <b>Peroxidase activity in roots of arracacha affected by pH and temperature</b&gt; - doi: 10.4025/actasciagron.v33i3.6264. Acta Scientiarum. Agronomy, 33(3), 513-518. https://doi.org/10.4025/actasciagron.v33i3.6264
Seção
Produção Vegetal

 

2.0
2019CiteScore
 
 
60th percentile
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2.0
2019CiteScore
 
 
60th percentile
Powered by  Scopus