חיפוש מתקדם
Journal of Food Science
KANNER, J., Div. of Food Technology, Agricultural Research Organization, Volcani Center, P.O.B. 6, Bet Dagan, 50‐100, Israel, Faculty of Agriculture, The Hebrew University of Jerusalem, P.O.B. 12, Rehovot, 76‐100, Israel
MENDEL, H., Div. of Food Technology, Agricultural Research Organization, Volcani Center, P.O.B. 6, Bet Dagan, 50‐100, Israel, Faculty of Agriculture, The Hebrew University of Jerusalem, P.O.B. 12, Rehovot, 76‐100, Israel
BUDOWSKI, P., Div. of Food Technology, Agricultural Research Organization, Volcani Center, P.O.B. 6, Bet Dagan, 50‐100, Israel, Faculty of Agriculture, The Hebrew University of Jerusalem, P.O.B. 12, Rehovot, 76‐100, Israel
The activity of aqueous extracts from red pepper fruits (Capsicum annuum L.) toward the oxidation of carotene presence of linoleate was measured by a colorimetric method. Highest activities were achieved by using as extractant distilled water or Tris buffer at pH 7.0, whereas solubilization of carotene‐bleaching factors by Triton X‐100 or preparation of acetone powder from pepper fruit extracts resulted in losses in carotene‐oxidizing activity. After dialysis, ammonium sulfate precipitation and chromatographic purification on Ecteola and Sepharose 6‐B, a proteinous carotene‐oxidizing fraction was obtained which exhibited properties similar to those of a peroxidase, i.e., high specific activity toward guaiacol oxidation in the presence of hydrogen peroxide, precipitation with ammonium sulfate between 60 and 95% saturation, change in spectral absorbance upon addition of cyanide, inhibition of carotene bleaching activity by KCN, and typical changes in carotene‐bleaching activity with pH and protein concentration. Copyright © 1977, Wiley Blackwell. All rights reserved
פותח על ידי קלירמאש פתרונות בע"מ -
הספר "אוצר וולקני"
אודות
תנאי שימוש
CAROTENE OXIDIZING FACTORS IN RED PEPPER FRUITS (Capsicum annuum L.): PEROXIDASE ACTIVITY
42
KANNER, J., Div. of Food Technology, Agricultural Research Organization, Volcani Center, P.O.B. 6, Bet Dagan, 50‐100, Israel, Faculty of Agriculture, The Hebrew University of Jerusalem, P.O.B. 12, Rehovot, 76‐100, Israel
MENDEL, H., Div. of Food Technology, Agricultural Research Organization, Volcani Center, P.O.B. 6, Bet Dagan, 50‐100, Israel, Faculty of Agriculture, The Hebrew University of Jerusalem, P.O.B. 12, Rehovot, 76‐100, Israel
BUDOWSKI, P., Div. of Food Technology, Agricultural Research Organization, Volcani Center, P.O.B. 6, Bet Dagan, 50‐100, Israel, Faculty of Agriculture, The Hebrew University of Jerusalem, P.O.B. 12, Rehovot, 76‐100, Israel
CAROTENE OXIDIZING FACTORS IN RED PEPPER FRUITS (Capsicum annuum L.): PEROXIDASE ACTIVITY
The activity of aqueous extracts from red pepper fruits (Capsicum annuum L.) toward the oxidation of carotene presence of linoleate was measured by a colorimetric method. Highest activities were achieved by using as extractant distilled water or Tris buffer at pH 7.0, whereas solubilization of carotene‐bleaching factors by Triton X‐100 or preparation of acetone powder from pepper fruit extracts resulted in losses in carotene‐oxidizing activity. After dialysis, ammonium sulfate precipitation and chromatographic purification on Ecteola and Sepharose 6‐B, a proteinous carotene‐oxidizing fraction was obtained which exhibited properties similar to those of a peroxidase, i.e., high specific activity toward guaiacol oxidation in the presence of hydrogen peroxide, precipitation with ammonium sulfate between 60 and 95% saturation, change in spectral absorbance upon addition of cyanide, inhibition of carotene bleaching activity by KCN, and typical changes in carotene‐bleaching activity with pH and protein concentration. Copyright © 1977, Wiley Blackwell. All rights reserved
Scientific Publication
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