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Título

Purification and kinetic characterization of peroxidase from tomato cultivated under different salinity conditions

AutorRodríguez-López, J. N.; Espín de Gea, Juan Carlos ; Tudela, Juan Antonio ; Martínez, Vicente ; Cerdá, Antonio; García-Cánovas, Francisco
Palabras claveTomato
Peroxidase
Salinity
Peroxidase Isoenzymes
Enzyme kinetics
Fecha de publicación2000
EditorBlackwell Publishing
Institute of Food Technologists
CitaciónJournal of Food Science 65(17): 15-19 (2000)
ResumenBy including hydrophobic chromatography in the purification scheme, 2 homogeneous tomato fruit peroxidase isoenzymes were obtained. The expression of these 2 peroxidases, one acid and the other basic, was determined in tomato fruits grown under different salinity conditions. Increased salinity modified the isoenzyme profile of tomato peroxidase. In tomatoes grown under highly saline conditions, there was an increase in the expression of the acid form with respect to the basic, the acid/basic ratio rising from 4.5 in tomatoes grown under normal saline conditions to 70 in those grown in highly saline conditions. Kinetic studies using 2,2'-azinobis(3-ethylbenzo-thiazolinesulfonic acid) as reducing substrate showed that increased salinity in the growth medium did not modify the kinetic parameter of tomato peroxidase over both hydrogen peroxide or reducing substrate.
Descripción5 pages.-- Online version published Jun 2008.
Versión del editorhttp://dx.doi.org/10.1111/j.1750-3841.2000.00015.pp.x
URIhttp://hdl.handle.net/10261/18174
DOI10.1111/j.1750-3841.2000.00015.pp.x
ISSN0022-1147
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