Termoestabilidade da peroxidase extraída da folha de repolho

Termoestabilidade da peroxidase extraída da folha de repolho

Extratos da enzima peroxidase solúvel e ionicamente ligada foram obtidos da folha do repolho (<em>Brassica oleracea</em> L., var. capitata). Para essa extração usou-se solução-tampão fosfato 100 mM, pH 6,0. Perante o tratamento térmico nas temperaturas de 65, 70, 75ºC, observou-se um com...

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Bibliographic Details
Main Authors:	Marlei Scariot Roling, Vagner Marques Moura, Edmar Clemente
Format:	Article
Language:	English
Published:	Universidade Estadual de Maringá 2000-05-01
Series:	Acta Scientiarum: Technology
Subjects:	peroxidase Brassica oleracea L. var. capitata inativação
Online Access:	http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/3002

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