Earticle

초록

영어

In Brazil canned ‘Biuti’ peach is a very popular form of this sub-tropical fruit. This production represents an importanteconomic agro-activity in Minas Gerais, Brazil during the summer period, in preparation for the Christmas celebrations. The aimof this work was to characterize the ‘Biuti’ peach polyphenoloxidase (PPO), since peach products show enzymatic oxidation ofthe polyphenols by oxidative enzymes, which affects the products during their shelf life. Two different hypothesis for thebrowning problem in processed peaches were studied: the inadequacy of the blanching treatment and the presence of a latentphenolase in the peaches. The PPO was characterized: pH optimum (5.5) and stability (5.5-6.5); optimum temperature at 20oCand 80% of the activity retained after 30 min at 15-40oC. The test for the presence of latent PPO in the processed and cannedpeaches was negative. Ascorbic acid, ß-mercaptoethanol, sodium metabisulfite, and cysteine were efficient in inhibiting the PPO.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Ana Silvia Fidelis Belluzzo [ Food Science Department, Faculty of Food Engineering, UNIVERSIDADE ESTADUAL DE CAMPINAS (UNICAMP) P.O. Box 6121, CEP 13083-862, SP, Brazil ]
• Luciana Francisco Fleuri [ Food Science Department, Faculty of Food Engineering, UNIVERSIDADE ESTADUAL DE CAMPINAS (UNICAMP) P.O. Box 6121, CEP 13083-862, SP, Brazil ] Corresponding author
• Juliana Alves Macedo [ Food Science Department, Faculty of Food Engineering, UNIVERSIDADE ESTADUAL DE CAMPINAS (UNICAMP) P.O. Box 6121, CEP 13083-862, SP, Brazil ]
• Gabriela Alves Macedo [ Food Science Department, Faculty of Food Engineering, UNIVERSIDADE ESTADUAL DE CAMPINAS (UNICAMP) P.O. Box 6121, CEP 13083-862, SP, Brazil ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664