Studies on some aspects of custard apple peroxidases

Sastry, L. V. L. and Bhatia, B. S. and Girdhari, Lal. (1961) Studies on some aspects of custard apple peroxidases. Journal of Food Science, 26. pp. 244-247.

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Abstract

A purified peroxidase enzyme solution was prepared from custard apple pulp, and its characteristics studied. Its catalytic effect on oxidizing various aromatic amines and phenols was reported. Ascorbic acid oxidase is shown to be absent in the enzyme extract. The influence of temperature, pH, and concentrations of sulphur dioxide, ascorbic acid, sucrose, potassium cyanide, and hydrogen peroxide on the enzyme activity are indicated. The “PZ” value for custard apple pulp was found to be 0.06 on dry basis.

Item Type:	Article
Uncontrolled Keywords:	custard apple, Anona squamosa, enzyme preparation, pulp
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry 600 Technology > 08 Food technology > 24 Fruits
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	24 May 2016 07:29
Last Modified:	24 May 2016 07:29
URI:	http://ir.cftri.res.in/id/eprint/5695

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