Colorimetric enzymatic assay of L-malic acid using dehydrogenase from baker's yeast

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorPeres, Maristela F.S.-
Autor(es): dc.creatorLaluce, Cecilia-
Autor(es): dc.creatorGattás, Edwil A.L.-
Data de aceite: dc.date.accessioned2025-08-21T15:29:04Z-
Data de disponibilização: dc.date.available2025-08-21T15:29:04Z-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2008-04-01-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/225208-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/225208-
Descrição: dc.descriptionA colorimetric method has been developed and optimized to measure L-malic acid in samples of fruit juices and wine. This method is based on oxidation of the analyte, catalyzed by malate dehydrogenase (MDH) from dry baker's yeast, and in combination with the reduction of a tetrazolium salt (MTT: 3-(4,5-dimethylthiazol-2-y1)-2,5-diphenyrtetrazolium bromide). In the present study, the method exhibited sensitivity in the range of 500-4000 μM of L-malic acid in the reaction cuvette, with the lower detection limit of 6.7.10-2 g/L, the upper limit of 53.6.102 g/L and a maximum standard deviation of only 2.5 % for the analyzed samples. The MDH activity from baker's yeast was also optimized, the enzyme showed a high stability at pH=8.0-9.0 and the activity was maintained completely at temperatures up to 40 °C for 1 hour. The results show that the colorimetric method using enzymatic preparations from dry baker's yeast is a simple and low-cost method with possibility of wide application.-
Descrição: dc.descriptionSchool of Pharmaceutical Science Sao Paulo State University - UNESP Department of Food and Nutrition, Rodovia Araraquara-Jaú, Km. 1, BR-14801-902, SP-
Descrição: dc.descriptionDepartment of Biochemistry and Chemical Technology Institute of Chemistry UNESP, R. Prof. Francisco Degni s/n C.P 355, BR-14801-970, Araraquara, SP-
Descrição: dc.descriptionSchool of Pharmaceutical Science Sao Paulo State University - UNESP Department of Food and Nutrition, Rodovia Araraquara-Jaú, Km. 1, BR-14801-902, SP-
Descrição: dc.descriptionDepartment of Biochemistry and Chemical Technology Institute of Chemistry UNESP, R. Prof. Francisco Degni s/n C.P 355, BR-14801-970, Araraquara, SP-
Formato: dc.format229-233-
Idioma: dc.languageen-
Relação: dc.relationFood Technology and Biotechnology-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectBaker's yeast-
Palavras-chave: dc.subjectColorimetric assay of L-malic acid-
Palavras-chave: dc.subjectFruit juices-
Palavras-chave: dc.subjectMalate dehydrogenase (MDH)-
Palavras-chave: dc.subjectWine-
Título: dc.titleColorimetric enzymatic assay of L-malic acid using dehydrogenase from baker's yeast-
Tipo de arquivo: dc.typeaula digital-
Aparece nas coleções:Repositório Institucional - Unesp

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