ENZYME KINETICS OF POLYPHENOL OXIDASE FROM <I>GROS MICHEL</I> BANANA

The post harvest of banana is accompanied by multiple enzymatic reactions, which cause the degradation of starches and chlorophyll, the synthesis of sugars and carotenes, changes in the acidity, tissue softening and enzymatic browning. This browning is caused by the action of the Polyphenoloxidase (...

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Autores principales:	Claudia L. GARCÍA W., Germán A. GIRALDO G., Hernando HURTADO T., Carlos O. MENDIVIL
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2009
Materias:	postharvest banana Polyphenoloxidase browning processing. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/95a7f5a8534c409d9df5b918829d7ee2
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id	oai:doaj.org-article:95a7f5a8534c409d9df5b918829d7ee2
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spelling	oai:doaj.org-article:95a7f5a8534c409d9df5b918829d7ee22021-11-19T04:22:10ZENZYME KINETICS OF POLYPHENOL OXIDASE FROM <I>GROS MICHEL</I> BANANA0121-40042145-2660https://doaj.org/article/95a7f5a8534c409d9df5b918829d7ee22009-02-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/536https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660The post harvest of banana is accompanied by multiple enzymatic reactions, which cause the degradation of starches and chlorophyll, the synthesis of sugars and carotenes, changes in the acidity, tissue softening and enzymatic browning. This browning is caused by the action of the Polyphenoloxidase (PPO) on the phenols contained in the fruit and is considered an undesirable change by the consumer. To determine the time of minimum enzymatic activity in order to obtain its optimal processing, the variety Gros Michelwas characterized in colour, texture, activity of water, humidity and Brix degrees; then its enzyme kinetics were studied by measuring the formation of brown colour with an UV-visible spectrophotometer at 420nm. The amount of total protein (enzyme) was also quantified by the Bradford method (reading at 595 nm). Once the kinetics of each maturation stage were identified, a comparison was made among each of the groups by means of Repeated Measures Analysis of Variance, showing a marked and statistically significant difference among banana of young and old maturation stages in a decreasing manner, finding the minimum point of activity of the enzyme in the most advanced maturation stages. Claudia L. GARCÍA W.Germán A. GIRALDO G.Hernando HURTADO T.Carlos O. MENDIVILUniversidad de AntioquiaarticlepostharvestbananaPolyphenoloxidasebrowningprocessing.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 13, Iss 2 (2009)
institution	DOAJ
collection	DOAJ
language	EN
topic	postharvest banana Polyphenoloxidase browning processing. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	postharvest banana Polyphenoloxidase browning processing. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Claudia L. GARCÍA W. Germán A. GIRALDO G. Hernando HURTADO T. Carlos O. MENDIVIL ENZYME KINETICS OF POLYPHENOL OXIDASE FROM <I>GROS MICHEL</I> BANANA
description	The post harvest of banana is accompanied by multiple enzymatic reactions, which cause the degradation of starches and chlorophyll, the synthesis of sugars and carotenes, changes in the acidity, tissue softening and enzymatic browning. This browning is caused by the action of the Polyphenoloxidase (PPO) on the phenols contained in the fruit and is considered an undesirable change by the consumer. To determine the time of minimum enzymatic activity in order to obtain its optimal processing, the variety Gros Michelwas characterized in colour, texture, activity of water, humidity and Brix degrees; then its enzyme kinetics were studied by measuring the formation of brown colour with an UV-visible spectrophotometer at 420nm. The amount of total protein (enzyme) was also quantified by the Bradford method (reading at 595 nm). Once the kinetics of each maturation stage were identified, a comparison was made among each of the groups by means of Repeated Measures Analysis of Variance, showing a marked and statistically significant difference among banana of young and old maturation stages in a decreasing manner, finding the minimum point of activity of the enzyme in the most advanced maturation stages.
format	article
author	Claudia L. GARCÍA W. Germán A. GIRALDO G. Hernando HURTADO T. Carlos O. MENDIVIL
author_facet	Claudia L. GARCÍA W. Germán A. GIRALDO G. Hernando HURTADO T. Carlos O. MENDIVIL
author_sort	Claudia L. GARCÍA W.
title	ENZYME KINETICS OF POLYPHENOL OXIDASE FROM <I>GROS MICHEL</I> BANANA
title_short	ENZYME KINETICS OF POLYPHENOL OXIDASE FROM <I>GROS MICHEL</I> BANANA
title_full	ENZYME KINETICS OF POLYPHENOL OXIDASE FROM <I>GROS MICHEL</I> BANANA
title_fullStr	ENZYME KINETICS OF POLYPHENOL OXIDASE FROM <I>GROS MICHEL</I> BANANA
title_full_unstemmed	ENZYME KINETICS OF POLYPHENOL OXIDASE FROM <I>GROS MICHEL</I> BANANA
title_sort	enzyme kinetics of polyphenol oxidase from <i>gros michel</i> banana
publisher	Universidad de Antioquia
publishDate	2009
url	https://doaj.org/article/95a7f5a8534c409d9df5b918829d7ee2
work_keys_str_mv	AT claudialgarciaw enzymekineticsofpolyphenoloxidasefromigrosmichelibanana AT germanagiraldog enzymekineticsofpolyphenoloxidasefromigrosmichelibanana AT hernandohurtadot enzymekineticsofpolyphenoloxidasefromigrosmichelibanana AT carlosomendivil enzymekineticsofpolyphenoloxidasefromigrosmichelibanana
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ENZYME KINETICS OF POLYPHENOL OXIDASE FROM <I>GROS MICHEL</I> BANANA

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