Blanching treatment effect on the enzymatic activity of polyphenoloxidase in two varieties of sweet potato (Ipomoea batatas Lam.)
The effect of scalding time and temperature on the enzyme activity of polyphenol oxidase in two varieties of sweet potatoes (white and red) was studied with the aim of obtaining and evaluating the behavior of this enzyme. The samples were subjected to scalding temperatures (75, 80 and 85°C) and time...
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| Format: | Online |
| Language: | spa |
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Sociedad Colombiana de Ciencias Hortícolas-SCCH and Universidad Pedagógica y Tecnológica de Colombia-UPTC
2016
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| Online Access: | https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/5125 |
| _version_ | 1801706268303294464 |
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| author | Arrazola-Paternina, Guillermo Alvis-Bermúdez, Armando García-Mogollon, Carlos |
| author_facet | Arrazola-Paternina, Guillermo Alvis-Bermúdez, Armando García-Mogollon, Carlos |
| author_sort | Arrazola-Paternina, Guillermo |
| collection | OJS |
| description | The effect of scalding time and temperature on the enzyme activity of polyphenol oxidase in two varieties of sweet potatoes (white and red) was studied with the aim of obtaining and evaluating the behavior of this enzyme. The samples were subjected to scalding temperatures (75, 80 and 85°C) and times of 30, 60, 90, 120, 150, 180 s in distilled water containing 0.5% citric acid and 1% ascorbic acid, regulating the pH and controlling the oxidation. In the evaluation of the temperature effect, the activity of the enzyme polyphenol oxidase in the red variety was initially ∆UAbs 0.263 min-1 mg-1 protein (variation of absorbance units per minute per gram of protein), which decreased to 0.0347 ∆UAbs min-1 mg-1 protein at the temperature of 85°C and 180 s. The white variety had a value of ∆UAbs 0.128 min-1 mg-1 protein, which decreased to values of ∆UAbs 0.0177 min-1 mg-1 protein at the same temperature and time. It was concluded that the activity of the enzyme polyphenol oxidase decreased by 86.8% in the red variety and 86.2% in the white variety through the blanching action. |
| format | Online |
| id | oai:oai.revistas.uptc.edu.co:article-5125 |
| institution | Revista Colombiana de Ciencias Hortícolas |
| language | spa |
| publishDate | 2016 |
| publisher | Sociedad Colombiana de Ciencias Hortícolas-SCCH and Universidad Pedagógica y Tecnológica de Colombia-UPTC |
| record_format | ojs |
| spelling | oai:oai.revistas.uptc.edu.co:article-51252020-08-04T00:00:19Z Blanching treatment effect on the enzymatic activity of polyphenoloxidase in two varieties of sweet potato (Ipomoea batatas Lam.) Efecto del tratamiento de escaldado sobre la actividad enzimática de la polifenoloxidasa en dos variedades de batata (Ipomoea batatas Lam.) Arrazola-Paternina, Guillermo Alvis-Bermúdez, Armando García-Mogollon, Carlos Enzyme inhibition Camote Bleached PPO Enzymatic browning Agriculture Inhibición enzimática Camote Blanqueado PPO Pardeamiento enzimático Agricultura The effect of scalding time and temperature on the enzyme activity of polyphenol oxidase in two varieties of sweet potatoes (white and red) was studied with the aim of obtaining and evaluating the behavior of this enzyme. The samples were subjected to scalding temperatures (75, 80 and 85°C) and times of 30, 60, 90, 120, 150, 180 s in distilled water containing 0.5% citric acid and 1% ascorbic acid, regulating the pH and controlling the oxidation. In the evaluation of the temperature effect, the activity of the enzyme polyphenol oxidase in the red variety was initially ∆UAbs 0.263 min-1 mg-1 protein (variation of absorbance units per minute per gram of protein), which decreased to 0.0347 ∆UAbs min-1 mg-1 protein at the temperature of 85°C and 180 s. The white variety had a value of ∆UAbs 0.128 min-1 mg-1 protein, which decreased to values of ∆UAbs 0.0177 min-1 mg-1 protein at the same temperature and time. It was concluded that the activity of the enzyme polyphenol oxidase decreased by 86.8% in the red variety and 86.2% in the white variety through the blanching action. Se estudió el efecto del tiempo y temperatura de escaldado sobre la actividad enzimática de la polifenoloxidasa en dos variedades de batata (blanca y colorada), con el objetivo de obtener y evaluar el comportamiento de esta enzima, las muestras fueron sometidas a temperaturas de escaldado (75, 80 y 85ºC) y tiempos de 30, 60, 90, 120, 150 y 180 s, en agua destilada con contenido de 0,5% ácido cítrico y 1% ácido ascórbico, regulando pH y control de oxidación. En la evaluación del efecto-temperatura (extracto) la actividad de la enzima polifenoloxidasa inicialmente en variedad colorada era de 0,263 ∆UAbs min-1 mg-1 de proteína (variación de unidades de absorbancia por minuto por gramos de proteína), la cual disminuyó a valores de 0,0347 ∆UAbs min-1 mg-1 de proteína a la temperatura de 85°C y 180 s. Mientras la variedad blanca 0,128 ∆UAbs min-1 mg-1 de proteína que disminuyó a valores de 0,0177 ∆UAbs min-1 mg-1 de proteína a la misma temperatura y tiempo. Se concluye que la actividad de la enzima polifenoloxidasa se redujo en un 86,8% para la variedad colorada y 86,17% en la variedad blanca, mediante la acción del escaldado. Sociedad Colombiana de Ciencias Hortícolas-SCCH and Universidad Pedagógica y Tecnológica de Colombia-UPTC 2016-07-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Text Texto text text Texto application/pdf https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/5125 10.17584/rcch.2016v10i1.5125 Revista Colombiana de Ciencias Hortícolas; Vol. 10 No. 1 (2016); 80-88 Revista Colombiana de Ciencias Hortícolas; Vol. 10 Núm. 1 (2016); 80-88 Revista Colombiana de Ciencias Hortícolas; Vol. 10 No 1 (2016); 80-88 Revista Colombiana de Ciencias Hortícolas; V. 10 N. 1 (2016); 80-88 Revista Colombiana de Ciencias Hortícolas; v. 10 n. 1 (2016); 80-88 2422-3719 2011-2173 spa https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/5125/pdf Colombia; Montería Colombia; Montería Colombia; Montería Colombia; Montería Colombia; Montería |
| spellingShingle | Enzyme inhibition Camote Bleached PPO Enzymatic browning Agriculture Inhibición enzimática Camote Blanqueado PPO Pardeamiento enzimático Agricultura Arrazola-Paternina, Guillermo Alvis-Bermúdez, Armando García-Mogollon, Carlos Blanching treatment effect on the enzymatic activity of polyphenoloxidase in two varieties of sweet potato (Ipomoea batatas Lam.) |
| title | Blanching treatment effect on the enzymatic activity of polyphenoloxidase in two varieties of sweet potato (Ipomoea batatas Lam.) |
| title_alt | Efecto del tratamiento de escaldado sobre la actividad enzimática de la polifenoloxidasa en dos variedades de batata (Ipomoea batatas Lam.) |
| title_full | Blanching treatment effect on the enzymatic activity of polyphenoloxidase in two varieties of sweet potato (Ipomoea batatas Lam.) |
| title_fullStr | Blanching treatment effect on the enzymatic activity of polyphenoloxidase in two varieties of sweet potato (Ipomoea batatas Lam.) |
| title_full_unstemmed | Blanching treatment effect on the enzymatic activity of polyphenoloxidase in two varieties of sweet potato (Ipomoea batatas Lam.) |
| title_short | Blanching treatment effect on the enzymatic activity of polyphenoloxidase in two varieties of sweet potato (Ipomoea batatas Lam.) |
| title_sort | blanching treatment effect on the enzymatic activity of polyphenoloxidase in two varieties of sweet potato ipomoea batatas lam |
| topic | Enzyme inhibition Camote Bleached PPO Enzymatic browning Agriculture Inhibición enzimática Camote Blanqueado PPO Pardeamiento enzimático Agricultura |
| topic_facet | Enzyme inhibition Camote Bleached PPO Enzymatic browning Agriculture Inhibición enzimática Camote Blanqueado PPO Pardeamiento enzimático Agricultura |
| url | https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/5125 |
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