Characterization of Pectinmethylesterase, b-Galactosidase and Ascorbate Oxidase from Sicilian Blood Oranges
Appearance (browning and texture) , flavour and nutritional changes are fundamental characteristics determining the acceptability of fresh fruit and vegetables. The understanding of the biochemical processes leading to these changes is essential in developing better approaches to minimize them and, hence, improve quality and shelf life for the consumer. The aim of this work was to characterize the enzymes involved in the undesired softening and nutritional loss (ascorbic acid) in blood orange fruit (Citrus sinensis, cv. Moro and Sanguinello) , a typical Sicilian crop. Pectinmethylesterase (PME) , b-galactosidase (bGAL) and ascorbate oxidase (AAO) from orange pulp were extracted, partially purified and characterized kinetically (Vmax and Km)and technologically for optimal pH and temperature.
Blood orange Pectinmethylesterase Galactosidase Ascorbate oxidase
A. E. Catalano A. Todaro P. Rapisarda E. Maccarone G. Spagna
Dipartimento di Orto-Floro-Arboricultura e Tecnologie Alimentari, via Santa Sofia 98, Agricultural F Centro per la ricerca in agricoltura (CRA-ACM) , corso Savoia, Acireale, Catania.Italy
国际会议
11th International Citrus Congress(第11届国际柑橘大会)
武汉
英文
672-674
2008-10-01（万方平台首次上网日期，不代表论文的发表时间）