Efeito da concentraçao do dopa na atividade da polifenoloxidase em graos de café
The Polyphenoloxidase activity of coffee beans was correlated with quality of the beverage. The concentration of the substrate used by these authors was 8 mg L-DOPA/10 ml buffer at pH 6,0. The aim of this work was to find out the minimum amount of L-Dopa in order to obtain the maximum velocity for the measurement of the activity of this enzyme. Measurements of the polyphenoloxidase activity were made in coffee extracts varying the concentration of the substrate (L-3-4-dihydroxyphenylalanine). The maximum velocity was archieved at the concentration of 4 mg/10 ml buffer, pH 7,0. No statistical significance was found between 4 to 8 mg L-Dopa por 10 ml buffer at pH 7,0
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| Main Authors: | , |
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| Format: | biblioteca |
| Published: |
Nov
|
| Subjects: | BIOQUIMICA, GRANOS, ACTIVIDAD ENZIMATICA, CALIDAD, BEBIDAS, COMPOSICION DEL GRANO, POLIFENOLOXIDASA, |
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| Summary: | The Polyphenoloxidase activity of coffee beans was correlated with quality of the beverage. The concentration of the substrate used by these authors was 8 mg L-DOPA/10 ml buffer at pH 6,0. The aim of this work was to find out the minimum amount of L-Dopa in order to obtain the maximum velocity for the measurement of the activity of this enzyme. Measurements of the polyphenoloxidase activity were made in coffee extracts varying the concentration of the substrate (L-3-4-dihydroxyphenylalanine). The maximum velocity was archieved at the concentration of 4 mg/10 ml buffer, pH 7,0. No statistical significance was found between 4 to 8 mg L-Dopa por 10 ml buffer at pH 7,0 |
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