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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Activity of Enzymes Associated with the Enzymatic Browning of Minimally Processed Potatoes

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Autor(es):
Dario Vitti, Maria Carolina [1] ; Sasaki, Fabiana Fumi [1] ; Miguel, Patricia [1] ; Kluge, Ricardo Alfredo [1] ; Moretti, Celso Luiz [2]
Número total de Autores: 5
Afiliação do(s) autor(es):
[1] Univ Sao Paulo, Escola Super Agr Luiz de Queiroz, Dept Ciencias Biol, BR-13418900 Piracicaba, SP - Brazil
[2] Empresa Brasileira Pesquisa Agr, BR-70359970 Brasilia, DF - Brazil
Número total de Afiliações: 2
Tipo de documento: Artigo Científico
Fonte: Brazilian Archives of Biology and Technology; v. 54, n. 5, p. 983-990, SEP-OCT 2011.
Citações Web of Science: 7
Resumo

The purpose of the present study was to evaluate the effect of different potato cultivars and storage temperatures on the specific activity of phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO) and peroxidase (POD) in minimally processed potatoes. Potato cultivars Agata, Asterix and Monalisa were selected, washed, peeled, diced, sanitized, centrifuged, vacuum-packed and stored at 5 and 15 degrees C for 9 and 5 days, respectively. There was an increase in the enzymatic activity in all the cultivars stored at 15 degrees C. The cultivars `Agata' and `Asterix' stored at 5 degrees C did not differ significantly between them for the PAL, PPO and POD activities. The PAL, PPO and POD activities were also influenced by the storage temperature. The cultivars Agata and Asterix were more suitable in minimal processing than `Monalisa', which was more susceptible to oxidative browning. (AU)

Processo FAPESP: 05/02332-4 - Processamento mínimo de batata (Solanum tuberosum L.): níveis de carboidratos não estruturais e inibição de escurecimento enzimático
Beneficiário:Ricardo Alfredo Kluge
Linha de fomento: Auxílio à Pesquisa - Regular