Premium
SOME PROPERTIES OF A MICROSOMAL FRACTION PREPARED FROM TOMATO FRUIT
Author(s) -
LOGSDON DALE A.,
HULTIN HERBERT O.
Publication year - 1982
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1982.tb00684.x
Subject(s) - microsome , ripeness , chemistry , cytochrome , cytochrome c , biochemistry , reductase , membrane , enzyme , mitochondrion , food science , ripening
A method is described for preparation of a microsomal fraction from tomato fruits at various stages of ripeness. Electron microscopic examination of the membrane fractions was performed. The membrane preparation utilized molecular oxygen in the presence of NADH. This utilization was increased when cytochrome c was added, and cytochrome c enhanced the disappearance of NADH. Cytochrome c reduction was approximately equal to the loss of NADH. Cytochrome c reductase activity was not affected by stage of ripeness. Cytochrome c enhanced both O 2 uptake and NADH utilization by the tomato microsomes. Monophasic Arrhenius plots were observed for oxygen utilization by the microsomal fractions in the presence or absence of cytochrome c.