ABACAXI IAC GOMO-DE-MEL (Ananas comosus (L.) Merrill): CARACTERÍSTICAS DA POLPA E DA PEROXIDASE DO SUCO.

Authors

  • CARLOS ALEXANDRE BRITO Unicamp
  • HELIA HARUMI SATO Unicamp
  • ADEMAR SPIRONELLO
  • WALTER JOSÉ SIQUEIRA

DOI:

https://doi.org/10.5380/cep.v25i2.4494

Keywords:

PEROXIDASE, ABACAXI, IAC GOMO-DE-MEL

Abstract

The IAC Gomo - de - mel presents segments which can be separated by hand. The pulp is yellow, succulent and very sweet. The pulp showed 21,4 mg ascorbic acid / 100g of pulp and 15,7 ºBrix of soluble solids. The pineapple juice peroxidase presented optimum activity at 45 to 50 ºC and pH 4.5. The enzyme remained stable at pH 4.0 to 9.0 and retained more than 80% of its activity after 24 hours of heat treatment at 50 ºC. The enzyme remained stable after 30 minutes of treatment at temperatures inferior to 50ºC, retaining more than 90% of its activity and after 30 minutes at 70ºC the residual activity was 15%. The peroxidase was inactivated after treatment at 90ºC for 120 seconds and no regeneration was observed after incubation at 5ºC and 25ºC for 3 and 24 hours.

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How to Cite

BRITO, C. A., SATO, H. H., SPIRONELLO, A., & SIQUEIRA, W. J. (2007). ABACAXI IAC GOMO-DE-MEL (Ananas comosus (L.) Merrill): CARACTERÍSTICAS DA POLPA E DA PEROXIDASE DO SUCO. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 25(2). https://doi.org/10.5380/cep.v25i2.4494

Issue

Vol. 25 No. 2 (2007)

Section

Artigos

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