Subcategories
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Protocols
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Pectinase Assay
(OSMOWEB, SAPS, UK )
The principle of this assay depends upon measuring the amount of watery juice released from tinned apple puree (which is very rich in pectin) as a result of pectinase action.
http://www-saps.plantsci.cam.ac.uk/osmoweb/pectina...
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Polygalacturonase Assay
(OSMOWEB, SAPS, UK )
The principle of this assay is to mix an extract of fruit (or vegetable) with a viscous solution of polygalacturonic acid, and then note the decrease in viscosity due to its breakdown by the enzyme.
http://www-saps.plantsci.cam.ac.uk/osmoweb/polygas...
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Polyphenoloxidase (Catechol Oxidases) Assay
(OSMOWEB, SAPS, UK )
In this technique, the change from a colourless solution of catechol to coloured benzoquinone is followed with a colorimeter. A fruit extract is added to a solution of catechol and the rate of formation of coloured benzoquinone is measured. The faster the rate of increase in absorbance of the reaction mixture, the greater the polyphenoloxidase activity of the fruit extract.
http://www-saps.plantsci.cam.ac.uk/osmoweb/ppo.htm
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Protease Assay
(OSMOWEB, SAPS, UK )
Protease enzymes are added to a milky colloidal suspension of egg albumen. As the protease enzymes digest the suspended particles of proteins, the mixture becomes more transparent. The absorbance changes in the reaction mixture are followed with a colorimeter. The protease content, for example in extracts of fruits, can be assayed by measuring the rate at which the solution of egg albumen and extract becomes clearer.
http://www-saps.plantsci.cam.ac.uk/osmoweb/proteas...
Added: Thu Oct 03 2002, Hits: 2566, Reviews: 0 Write review Cached