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PATTERNS OF SOLUBLE PEROXIDASE IN RIPENING BANANA FRUIT
Author(s) -
HAARD NORMAN F.,
TOBIN C. LEWIS
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb15543.x
Subject(s) - peroxidase , ripening , maceration (sewage) , chemistry , polyphenol , casein , extraction (chemistry) , food science , biochemistry , enzyme , chromatography , antioxidant , materials science , composite material
SUMMARY— Total peroxidase activity and the spectrum of isoperoxidases solubilized from the pulp of banana fruit were relatively constant when the extraction procedure was most efficient. When casein dispersion was present during extraction of green fruit, high levels of activity were detectable. Other scavengers of condensed polyphenols were less effective in yielding activity in the soluble and particulate fractions. When collagen fibers were included with buffer during tissue maceration, no peroxidase was solubilized at all stages of ripening; however, the particulate fraction contained very high levels of peroxidase. Previous reports showing a concomitant change in peroxidase activity with the respiratory upsurge of climacteric fruit may be anomalous because of differential phenol inhibition.