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Thermal inactivation and activity regain of horseradish peroxidase in aqueous m...
Machado, M. F.; Saraiva, J. A.Resumo indisponível.
Modelling the kinetics of thermal inactivation of apple polyphenoloxidase
Machado, M. F.; Saraiva, J.The enzymatic browning of fruits and vegetables caused by mechanical injury during postharvest storage or processing is initiated by the catalytic action of polyphenoloxidase (PPO). A bleaching treatment prior to processing is still considered mostly effective in inhibiting the catalytic activity of PPO, and thus controlling undesirable enzymatic browning. In this work, different mathematical routines w...
Thermal Inactivation kinetics of horseradish peroxidase in phosphate buffer and...
Machado, M. F.; Saraiva, J.Resumo indisponível.
Analysis of the inactivation and reactivation kinetics of horseradish peroxidas...
Machado, M. F.; Saraiva, J.In this work, the kinetics of the thermal inactivation and reactivation of horseradish peroxidase were analysed in buffered solutions of dimethylformamide at severa1 concentrations (up to 40% vlv) and temperatures ranging fiom 70 to 85 "C. The experimental data of the inactivation and reactivation processes showed a biphasic behaviour, which was well described by a series-type model. The significant activity re...
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