Activity of enzymes associated with the enzymatic browning of minimally processed potatoes
Braz. arch. biol. technol
;
54(5): 983-990, Sept.-Oct. 2011. ilus
Article
Dans Anglais
| LILACS
| ID: lil-604259
ABSTRACT
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°C for 9 and 5 days, respectively. There was an increase in the enzymatic activity in all the cultivars stored at 15°C. The cultivars 'Agata' and 'Asterix' stored at 5ºC 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.
Texte intégral:
Disponible
Indice:
LILAS (Amériques)
Type d'étude:
Facteurs de risque
langue:
Anglais
Texte intégral:
Braz. arch. biol. technol
Thème du journal:
Biologie
Année:
2011
Type:
Article
Pays d'affiliation:
Brésil
Institution/Pays d'affiliation:
Universidade de São Paulo/BR
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