Effect of high pressure treatments on peroxidase and polyphenoloxidase activities
The effects of hydrostatic pressure of 1-9 kbar on peroxidase (POD) and polyphenoloxidase (PPO) activity were studied. Trials were carried out on crude enzymatic extracts obtained from carrots and apples as the sources of POD and PPO, respectively, with different pH values (from 4.5 to 7.0). In both...
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| Veröffentlicht in: | Journal of food biochemistry 1995, Vol.18 (4), p.285-293 |
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| container_title | Journal of food biochemistry |
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| creator | Anese, M. (Universita delgi Studi di Udine, Udine, Italy.) Nicoli, M.C Dall'Aglio, G Lerici, C.R |
| description | The effects of hydrostatic pressure of 1-9 kbar on peroxidase (POD) and polyphenoloxidase (PPO) activity were studied. Trials were carried out on crude enzymatic extracts obtained from carrots and apples as the sources of POD and PPO, respectively, with different pH values (from 4.5 to 7.0). In both cases pressurization caused a remarkable enzyme activation after 1-min treatments carried out at 3-5 kbar, while a complete enzyme inactivation was observed at 9 kbar. The pH values of the crude enzymatic extracts seemed to affect the degree of activation and/or inactivation due to different pressure levels. A slight recovery in enzyme activity was measured for POD samples during the first 24 h of storage after the treatments |
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A slight recovery in enzyme activity was measured for POD samples during the first 24 h of storage after the treatments</description><identifier>ISSN: 0145-8884</identifier><identifier>EISSN: 1745-4514</identifier><identifier>CODEN: JFBIDW</identifier><language>eng</language><publisher>Malden, MA: Blackwell</publisher><subject>ACTIVIDAD ENZIMATICA ; ACTIVITE ENZYMATIQUE ; ALIMENTOS ; ALMACENAMIENTO ; Analytical, structural and metabolic biochemistry ; Biological and medical sciences ; CAROTTE ; CATECHOL OXYDASE ; CATECOL OXIDASA ; DURACION ; DUREE ; Enzymes and enzyme inhibitors ; EXTRACTOS ; EXTRAIT ; Food industries ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; JUGO DE FRUTAS ; JUS DE FRUIT ; MANZANA ; Oxidoreductases ; PEROXIDASAS ; PEROXYDASE ; POMME ; PRESION ; PRESSION ; PRODUIT ALIMENTAIRE ; STOCKAGE ; TEMPERATURA ; TEMPERATURE ; ZANAHORIA</subject><ispartof>Journal of food biochemistry, 1995, Vol.18 (4), p.285-293</ispartof><rights>1995 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,4009</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=3496586$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Anese, M. (Universita delgi Studi di Udine, Udine, Italy.)</creatorcontrib><creatorcontrib>Nicoli, M.C</creatorcontrib><creatorcontrib>Dall'Aglio, G</creatorcontrib><creatorcontrib>Lerici, C.R</creatorcontrib><title>Effect of high pressure treatments on peroxidase and polyphenoloxidase activities</title><title>Journal of food biochemistry</title><description>The effects of hydrostatic pressure of 1-9 kbar on peroxidase (POD) and polyphenoloxidase (PPO) activity were studied. Trials were carried out on crude enzymatic extracts obtained from carrots and apples as the sources of POD and PPO, respectively, with different pH values (from 4.5 to 7.0). In both cases pressurization caused a remarkable enzyme activation after 1-min treatments carried out at 3-5 kbar, while a complete enzyme inactivation was observed at 9 kbar. The pH values of the crude enzymatic extracts seemed to affect the degree of activation and/or inactivation due to different pressure levels. A slight recovery in enzyme activity was measured for POD samples during the first 24 h of storage after the treatments</description><subject>ACTIVIDAD ENZIMATICA</subject><subject>ACTIVITE ENZYMATIQUE</subject><subject>ALIMENTOS</subject><subject>ALMACENAMIENTO</subject><subject>Analytical, structural and metabolic biochemistry</subject><subject>Biological and medical sciences</subject><subject>CAROTTE</subject><subject>CATECHOL OXYDASE</subject><subject>CATECOL OXIDASA</subject><subject>DURACION</subject><subject>DUREE</subject><subject>Enzymes and enzyme inhibitors</subject><subject>EXTRACTOS</subject><subject>EXTRAIT</subject><subject>Food industries</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>JUGO DE FRUTAS</subject><subject>JUS DE FRUIT</subject><subject>MANZANA</subject><subject>Oxidoreductases</subject><subject>PEROXIDASAS</subject><subject>PEROXYDASE</subject><subject>POMME</subject><subject>PRESION</subject><subject>PRESSION</subject><subject>PRODUIT ALIMENTAIRE</subject><subject>STOCKAGE</subject><subject>TEMPERATURA</subject><subject>TEMPERATURE</subject><subject>ZANAHORIA</subject><issn>0145-8884</issn><issn>1745-4514</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1995</creationdate><recordtype>article</recordtype><recordid>eNo9js1KxDAYRYMoWEdfwFUWbgtp0_wtZRh_YEBEZ12-pl-mkU5TkijO21sYmdW9XA6He0GKSjWibETVXJKCVUvXWjfX5CalL8ZYbWRTkPeNc2gzDY4Ofj_QOWJK3xFpjgj5gFNONEx0xhh-fQ8JKUw9ncN4nAecwnhebfY_PntMt-TKwZjw7j9XZPe0-Vy_lNu359f147Z0Fee51J1BBo73ddfrqgKhhDMKjDLGgBMKJLLeALe6A3AgZd0th6VThltkCviKPJy8MyQLo4swWZ_aOfoDxGPLGyOFlgt2f8IchBb2cUF2H0YsKs74H0UyVyg</recordid><startdate>1995</startdate><enddate>1995</enddate><creator>Anese, M. 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Psychology</topic><topic>JUGO DE FRUTAS</topic><topic>JUS DE FRUIT</topic><topic>MANZANA</topic><topic>Oxidoreductases</topic><topic>PEROXIDASAS</topic><topic>PEROXYDASE</topic><topic>POMME</topic><topic>PRESION</topic><topic>PRESSION</topic><topic>PRODUIT ALIMENTAIRE</topic><topic>STOCKAGE</topic><topic>TEMPERATURA</topic><topic>TEMPERATURE</topic><topic>ZANAHORIA</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Anese, M. (Universita delgi Studi di Udine, Udine, Italy.)</creatorcontrib><creatorcontrib>Nicoli, M.C</creatorcontrib><creatorcontrib>Dall'Aglio, G</creatorcontrib><creatorcontrib>Lerici, C.R</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><jtitle>Journal of food biochemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Anese, M. (Universita delgi Studi di Udine, Udine, Italy.)</au><au>Nicoli, M.C</au><au>Dall'Aglio, G</au><au>Lerici, C.R</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of high pressure treatments on peroxidase and polyphenoloxidase activities</atitle><jtitle>Journal of food biochemistry</jtitle><date>1995</date><risdate>1995</risdate><volume>18</volume><issue>4</issue><spage>285</spage><epage>293</epage><pages>285-293</pages><issn>0145-8884</issn><eissn>1745-4514</eissn><coden>JFBIDW</coden><abstract>The effects of hydrostatic pressure of 1-9 kbar on peroxidase (POD) and polyphenoloxidase (PPO) activity were studied. Trials were carried out on crude enzymatic extracts obtained from carrots and apples as the sources of POD and PPO, respectively, with different pH values (from 4.5 to 7.0). In both cases pressurization caused a remarkable enzyme activation after 1-min treatments carried out at 3-5 kbar, while a complete enzyme inactivation was observed at 9 kbar. The pH values of the crude enzymatic extracts seemed to affect the degree of activation and/or inactivation due to different pressure levels. A slight recovery in enzyme activity was measured for POD samples during the first 24 h of storage after the treatments</abstract><cop>Malden, MA</cop><pub>Blackwell</pub><tpages>9</tpages></addata></record> |
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| identifier | ISSN: 0145-8884 |
| ispartof | Journal of food biochemistry, 1995, Vol.18 (4), p.285-293 |
| issn | 0145-8884 1745-4514 |
| language | eng |
| recordid | cdi_pascalfrancis_primary_3496586 |
| source | Wiley Online Library Journals Frontfile Complete |
| subjects | ACTIVIDAD ENZIMATICA ACTIVITE ENZYMATIQUE ALIMENTOS ALMACENAMIENTO Analytical, structural and metabolic biochemistry Biological and medical sciences CAROTTE CATECHOL OXYDASE CATECOL OXIDASA DURACION DUREE Enzymes and enzyme inhibitors EXTRACTOS EXTRAIT Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology JUGO DE FRUTAS JUS DE FRUIT MANZANA Oxidoreductases PEROXIDASAS PEROXYDASE POMME PRESION PRESSION PRODUIT ALIMENTAIRE STOCKAGE TEMPERATURA TEMPERATURE ZANAHORIA |
| title | Effect of high pressure treatments on peroxidase and polyphenoloxidase activities |
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