INVESTIGADORES
CIVELLO Pedro Marcos
artículos
Título:
Peroxidase from Strawberry Fruit (Fragaria Ananassa-Duch)- Partial-Purification and Determination of Some Properties
Autor/es:
PEDRO MARCOS CIVELLO; MARTÍNEZ GA; CHAVES AR; AÑÓN MC
Revista:
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Editorial:
American Chemical Society
Referencias:
Año: 1995 vol. 43 p. 2596 - 2601
Resumen:
In this work, peroxidase from strawberry fruit was detected,
partially purified and characterized. The total enzyme extract (both soluble
and associated to membranes) was partially purified by means of (NH4)2SO4
precipitation, molecular exclusion chromatography and cationic exchange
chromatography. The purification grade achieved was near 35. Effects of
temperature and pH, stability against pH and thermal stability were analyzed on
both crude and partially purified extracts. The maximum enzyme activity was
observed at 30°C and pH 6.0. The enzyme showed
low thermal stability and maintained activities equal to or greater than 50% of
its maximum value in the 4-11 pH range.
Two peroxidase isoenzymes were detected in strawberry fruit,
they were of the basic type (isoelectric points: 9.5-10.0) and had molecular
masses of 58.1 and 65.5 kDa.
Strawberry fruit peroxidase activity decreased remarkably as
the fruit ripened and was found primarily in a membrane bound form. Maximum
specific activities were found at the 'small green' and 'large green' ripe
stages.