English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/91839
Título

Phenylalanine ammonia-lyase, flavanone 3β-hydroxylase and flavonol synthase enzyme activity by a new in vitro assay method in berry fruits

AutorFlores, Gema ; Peña Moreno, F. de la ; Blanch, Gracia P. ; Castillo, M. L. R del
Palabras claveFlavanone 3β-hydroxylase
Flavonol synthase
Enzyme activity
Berry
Phenylalanine ammonia-lyase
Fecha de publicación2014
EditorElsevier
CitaciónFood Chemistry 153: 130- 133 (2014)
ResumenAn HPLC method for the determination of phenylalanine ammonia-lyase, flavanone 3β-hydroxylase and flavonol synthase enzyme activity is proposed. This method is based on the determination of the compounds produced and consumed on the enzymatic reaction in just one chromatographic analysis. Optimisation of the method considered kinetic studies to establish the incubation time to perform the assay. The method here described proved to be an interesting approach to measure the activities of the three enzymes simultaneously increasing the rapidity, selectivity and sensitivity over other exiting methods. The enzyme activity method developed was applied to strawberry, raspberry, blackberry, redcurrant and blackcurrant fruits. © 2013 Elsevier Ltd. All rights reserved.
URIhttp://hdl.handle.net/10261/91839
DOI10.1016/j.foodchem.2013.12.034
Identificadoresdoi: 10.1016/j.foodchem.2013.12.034
issn: 0308-8146
Aparece en las colecciones: (ICTAN) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
accesoRestringido.pdf15,38 kBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro completo
 

Artículos relacionados:


NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.