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Document IIF

Effet de la transformation minimale sur la polyphénolperoxydase et la peroxydase de la laitue lors de l'entreposage frigorifique.

Effect of minimal processing on both polyphenoloxidase and peroxidase from lettuce upon cold storage.

Auteurs : CANTOS E., ESPÍN J. C., TOMÁS-BARBERÁN F. A.

Résumé

The effect of damage on both polyphenoloxidase (PPO) and peroxidase (POD) was studied in six minimally processed lettuce cultivars upon storage for 7 days at 4 °C. Damage of lettuce tissue midribs (because of minimal processing) caused an exponential increase in PPO activity due to the activation process from latent to fully active PPO by following first order kinetics in the range time from 3.7 days to 6.3 days. However, total PPO activity remained constant. Isoform pattern of PPO changed upon storage probably due to post-translational processes. POD activity linearly increased with induction of new POD isoenzymes.

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Pages : 2000-4

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Détails

  • Titre original : Effect of minimal processing on both polyphenoloxidase and peroxidase from lettuce upon cold storage.
  • Identifiant de la fiche : 2002-1994
  • Langues : Anglais
  • Date d'édition : 19/10/2000
  • Source : Source : Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 1; 396-401; fig.; 5 ref.
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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