Oxidases from mate tea leaves (Ilex paraguariensis): extraction optimization and stability at low and high temperatures

Mate ( Ilex paraguariensis ) is an important natural product in the economic and cultural context of Brazil. Peroxidase and polyphenol oxidase have been responsible for quality deterioration and browning in mate. The objective of this work was to investigate a methodology of extraction and enzymatic...

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Veröffentlicht in:	Bioprocess and biosystems engineering 2008-10, Vol.31 (6), p.541-550
Hauptverfasser:	Ceni, Giovana C., Baldissera, Eliana M., Antunes, Octávio A. C., Vladimir Oliveira, J., Dariva, Cláudio, de Oliveira, Débora
Format:	Artikel
Sprache:	eng
Schlagworte:	Agricultural biotechnology Bioengineering Biological and medical sciences Biotechnology Brazil Catechol Oxidase - chemistry Centrifugation Chemistry Chemistry and Materials Science Chemistry Techniques, Analytical - methods Detergents - pharmacology Environmental Engineering/Biotechnology Enzymatic activity Enzymes Food Science Fundamental and applied biological sciences. Psychology High temperature Hydrogen-Ion Concentration Ilex Industrial and Production Engineering Industrial Chemistry/Chemical Engineering Low temperature Models, Statistical Octoxynol - pharmacology Original Paper Oxidoreductases - chemistry Oxidoreductases - isolation & purification Peroxidases - chemistry Plant Extracts - pharmacology Povidone - chemistry Regression Analysis Tea Tea - chemistry Tea - enzymology Tea - metabolism Temperature Time Factors
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