CONTROL DEL PARDEAMIENTO ENZIMATICO PDF

TIROSINASA Introduccion El pardeamiento enzimбtico es una reacciуn de oxidaciуn en la que interviene como substrato el oxнgeno molecular, catalizada por un tipo de enzimas que se puede encontrar en prбcticamente todos los seres vivos, desde las bacterias al hombre. En el hombre es la responsable de la formaciуn de pigmentos del pelo y de la piel. En los cefalуpodos produce el pigmento de la tinta, y en los artrуpodos participa en el endurecimiento de las cutнculas del caparazуn, al formar quinonas que reaccionan con las proteнnas, insolubilizбndolas. En los vegetales no se conoce con precisiуn cual es su papel fisiolуgico. El enzima responsable del pardeamiento enzimбtico recibe el nombre de polifenoloxidasa, fenolasa o tirosinasa, en este ъltimo caso especialmente cuando se hace referencia a animales, ya que en ellos la tirosina es el principal substrato.

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ABSTRACT Enzymatic browning is generally in the cutting surfaces and wounds vegetables fruits, this is caused by the action of polyphenol oxidase enzyme; this enzyme to be the disruption of the cells are contacted in the presence phenolic compounds and oxygen is generated texture changes as firmness and darkening Flores Lozano O. These are presented in fresh fruits and vegetables is also a feature of great importance for its visual impact on the consumer being tied sensory acceptance, quality and decreased nutritional content.

To characterize a product color is a characteristic that has a subjective interpretation; since this is moldable angle changes, light and eyestrain, among others. In order to measure the browning in minimally processed product pieces applying different barriers was antioxidants; as applying acid at room temperature, in packaging at room temperature without additions, among others. After treatment was found that citric acid is one of the technologies more effective barrier, considering that is an organic acid, and that this study reached an elongation product life for more than three days, maintaining optimum sensory compared with other treatments.

Keywords: enzymatic browning, experimental treatments barrier. Usadas en aplicaciones de control de calidad estas herramientas representan la respuesta de menor costo. Posterior a esto se realizaron cortes en rodajas de 5 mm de espesor a las cuales se les dieron distintos tratamientos.

Todas fueron realizadas por triplicado. Flores Lozano O. Parzanese, M. Tecnologias para la Industria Alimetaria. Obtenido de Vegetales minimamente procesados: www. Prevention of enzymatic browning of yacon flour by the combined use of anti-browning agents and the study of its chemical composition. Food Science and Technology Campinas , 34 2 , Measurement parameter of color on yacon Smallanthus sonchifolius slices using a computer vision system.

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