Articles

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

Article number
569_36
Pages
223 – 227
Language
Portuguese
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 Co. 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.

Publication
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
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