Ionically bound peroxidase from peach fruit

Brazilian Archives of Biology and Technology

Volumn 45, Issue 1, 2002, Pages 7-16

  Neves, Valdir Augusto ^a  

^a PAULISTA UNIVERSITY   (Brazil)

Author keywords

Heat stability; Kinetics; Peach peroxidases; Purification; Ripening

Indexed keywords

PRUNUS PERSICA;

EID: 33747169061     PISSN: 15168913     EISSN: 15168913     Source Type: Journal    
DOI: 10.1590/S1516-89132002000100002     Document Type: Article

References (46)

1. Abeles, F. B. and Biles, C. L. (1991), Characterization of peroxidase in lignifying peach fruit endocarp. Plant Physiology. 95, 269-273.
2. Adams, J. (1997), Regeneration and kinetics of peroxidase inactivation. Food Chem., 60, 201-206.
3. Arakawa, T. and Timashef, S. N. (1982), Stability of protein structure by sugars. Biochemistry. 21, 6536-6544.
4. Back, J. F.; Oakenful, O. and Smith, M. B. (1979), Increased thermastability of proteins in the presence of sugars and polyols. Biochemistry. 18, 5191-00.
5. Bradbury, S. L. and Jacoby, W. B. (1972), Glycerol as an enzyme-stabilizing agent: Effects on aldeyde-dehydrogenase. Proc Natl. Acad. Sci. USA., 69, 2373.
6. Bruemmer, J. H.; Roe, B. and Bower, E. R. (1976), Peroxidase reactions and orange juice quality. J. Food Sci. 141, 186-9.
7. Burnette, F. S. (1977), Peroxidase and its relation to food flavor and quality. A review. J. Food Sci. 4, 1-6.
8. Chang, B. S.; Park, K. H and Lund, D. B. (1988), Thermal inactivation kinetics of horseradish peroxidase. J. Food Sci. 53, 920-23.
9. Clemente, E. (1996), Isolamento, purificação e termoestabilidade da isoperoxidase do suco de laranja. Ciênc. Tecnol. Aliment. 16, 1-5.
10. Clemente, E. and Pastore, G.M. (1998), Peroxidase and polyphenoloxidase, The importance for Food Technology. Bol. Soc. Brasil. Cienc. Tecnol. Aliment. 32(2), 167-71.
11. Davis, B. J. (1964), Disk electrophoresis. II. Method and application to human serum protein. Annals New York Acad. Sci. 121, 404-27.
12. Dixon, M. (1953), The determination of enzyme inhibition constants. Biochem. J. 121, 404-27.
13. Floris, G.; Medda, R. and Rinaldi, A. (1984), Peroxidase from Ipomoea batatas seedlings: Purification and properties. Phytochemistry. 23, 1523-29.
14. Flurkey, W. H. and Jen, J. J. (1978), Peroxidase and polyphenoloxidase activities in developing peaches. J. Food Sci. 43, 1826-28.
15. Frigon, R. P. and Lee, J. C (1972), The stabilization of calf-brain microtubule by sucrose. Arch. Biochem. Bioph. 153, 587.
16. Gerisma, S. Y. (1968), Reversible denaturation of ribocuclease in aqueous solutions as influenced by polyhydric alchool and some other additives. J. Biol. Chem. 243, 957.
17. Gillikin, J. W. and Graham, J. S. (1991), Purification and developmental analysis of the major anionic peroxidase from the seed coat of Glycine max. Plant Physiology. 96, 214-220.
18. Gorin, N. and Heidema, F. T. (1976), Peroxidase activity in Golden Delicious apples as a possible parameter of ripening and senescence. J. Agric. Food Chem. 24, 200-01.
19. Haard, N. F. (1973), Upsurge of particulate peroxidase in ripening banana fruit. Phytochemistry. 12, 555-60.
20. Haard, N. F. (1977), Physiological roles of peroxidase in posharvest fruits and vegetables. In- Enzymes in food and beverages processing, eds. Ory, R.L. & St. Angelo, A. J. ACS; pp.143.
21. Hammerschmidt, R., Lamport, D.T.A. and Muldoon, E.P. (1984), Cell wall hydroxyproline enhancement and lignin deposition as an early event in the resistance of cucumber to Cladosporium cucumerium. Physiol. Plant Pathol 24, 43-47.
22. Hemeda, H. M. and Klein, B. (1991), Inactivation and regeneration of peroxidase activity in vegetables extracts treated with antioxidants. J. Food Sci. 56, 68-72.
23. Joffe, F. M. and Ball, C. O. (1962), Kinetics and energetics of thermal inactivation and reactivation of horseradish peroxidase. J. Food Sci. 27, 587-92.
24. Khan, A. A. and Robinson, D. S. (1993a), Purification of anionic peroxidase isoenzyme from mango (Mangifera indica L. var. Chaunsa), Food Chem. 46, 61-64.
25. Khan, A. A. and Robinson, D. S. (1993b), The thermostability of purified mango isoperoxidases. Food Chem., 47, 53-59.
26. Kokkinakis, D. M. and Brooks, J. L. (1979), Tomato peroxidase: purification, characterization and catalytic properties. Plant Physiol. 63, 93-99.
27. Lee, J. C. and Timashef, S. N. (1981), The stabilization of proteins by sucrose. J. Biol. Chem., 256, 7193-201.
28. Lourenço, E. J; Neves, V. A., and Silva, M. A. (1995), Heat inactivation of soluble and bound peroxidase from papaya fruit. Bol. Soc. Brasil. Cienc. Tecnol. Alim. 29 (2), 155-58.
29. Lourenço, E. J. and Neves, V. A. (1997), Peroxidase solúvel de pêssego: purificação parcial e propriedades. Ciênc. Tecnol. Aliment. 17, 42-48.
30. Lowry, O. H.; Rosebrough, N. J.; Farr, A. L. and Randall, R. J. (1951), Protein Measurement with the Phenol reagent. J. Biol. Chem. 193, 265-75.
31. Lu, A. T. and Whitaker, J. R. (1974), Some factors affecting rates of heat inactivation and reactivation of horseradish peroxidase. J. Food. Sci. 39, 1173-77.
32. McLellan, J. M. and Robinson, D. S. (1984), Heat stability of peroxidase from orange. Food Chem. 13, 139-47.
33. Miesle, T. J.; Proctor, A. and Lagrimini, L. M. (1991), Peroxidase activity isoenzymes, and tissues localization in developing highbush bluberry fruit. J. Amer. Soc. Hortic. Sci. 116, 827-30.
34. Moulding, P. H.; Grant, H. F.; McLellan, K. M. and Robinson, D. S. (1987), Heat stability of soluble and ionically bound peroxidases extracted from apples. Intern. J. Food Sci. Technol. 22, 391-97.
35. Moulding, P. H.; Goodfellow, J.; McLellan, K. M. and Robinson, D. S. (1989), The occurence of isoperoxidases in conference pears. Intern. J. Food Sci. Technol., 24, 269-75.
36. Neucere, N. J. and St Angelo, A. J. (1985), Physicochemical properties of peanut protein in sucrose. Anal. Biochem. 47, 80-89.
37. Neves, V. A. and Lourenço, E. J. (1985), Extração e atividade da peroxidase e polifenoloxidase de batatadoce (Ipomoea batatas Lam.) Rev. Cienc. Farmac. 7, 101-107.
38. Neves, V. A. and Lourenço, E. J. (1998), Peroxidase from peach fruit: Thermal stability. Braz. Arch. Biol. Technol., 41(2), 179-186.
39. Rhotan, C. and Nicholas, J. (1989), Changes in acidic and basic peroxidase activities during tomato fruit ripening. Hortic. Sci., 24, 340-2.
40. Robinson, D. S.; Bretheric, M. R. and Donnelly, J. (1989), The heat stability and isoenzyme composition of peroxidase in Ohane grapes. Int. J. Food Sci. Technol., 24, 613-18.
41. Silva, E.; Lourenço, E. J. and Neves, V. A. (1990), Soluble and bound peroxidase from papaya fruit. Phytochemistry. 29, 1051-6.
42. Soda, I.; Hasegawa, T.; Suzuki, T. and Ogura, N. (1991), Purification and some properties of peroxidase from kiwifruit. Agric. Biol. Chem. 55, 1677-8.
43. Thomaz, R. L.; Jen, J. J. and Morr, C. V. (1981), and Changes in soluble and bound peroxidase-IAA oxidase during tomato fruit development. J. Food Sci., 47, 158-61.
44. Vàmos-Vigyàzo, L. (1981), Polyphenoloxidase and peroxidase in fruit and vegetables. CAC Crit. Rev. Food Sci. Nutr., 15, 49-127.
45. Wang, Z. and Luh, B. S. (1983), Characterization of soluble and bound peroxidases in green asparagus. J. Food Sci. 48, 1412-21.
46. Whitaker, J. R. (1963), Determination of molecular weights of proteins by gel filtration on Sephadex. Anal. Chem. 35, 1950-53.