Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Characterization of 'Biuti' Peach Polyphenoloxidase

  • Belluzzo, Ana Silvia Fidelis (Food Science Department, Faculty of Food Engineering, UNIVERSIDADE ESTADUAL DE CAMPINAS (UNICAMP)) ;
  • Fleuri, Luciana Francisco (Food Science Department, Faculty of Food Engineering, UNIVERSIDADE ESTADUAL DE CAMPINAS (UNICAMP)) ;
  • Macedo, Juliana Alves (Food Science Department, Faculty of Food Engineering, UNIVERSIDADE ESTADUAL DE CAMPINAS (UNICAMP)) ;
  • Macedo, Gabriela Alves (Food Science Department, Faculty of Food Engineering, UNIVERSIDADE ESTADUAL DE CAMPINAS (UNICAMP))
  • Published : 2009.08.31
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Abstract

In Brazil canned 'Biuti' peach is a very popular form of this sub-tropical fruit. This production represents an important economic agro-activity in Minas Gerais, Brazil during the summer period, in preparation for the Christmas celebrations. The aim of this work was to characterize the 'Biuti' peach polyphenoloxidase (PPO), since peach products show enzymatic oxidation of the polyphenols by oxidative enzymes, which affects the products during their shelf life. Two different hypothesis for the browning problem in processed peaches were studied: the inadequacy of the blanching treatment and the presence of a latent phenolase in the peaches. The PPO was characterized: pH optimum (5.5) and stability (5.5-6.5); optimum temperature at $20^{\circ}C$ and 80% of the activity retained after 30 min at $15-40^{\circ}C$. The test for the presence of latent PPO in the processed and canned peaches was negative. Ascorbic acid, ${\beta}$-mercaptoethanol, sodium metabisulfite, and cysteine were efficient in inhibiting the PPO.

Keywords

References

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