HISTOCHEMICAL-LOCALIZATION OF PEROXIDASE IN CAPSICUM FRUITS

被引：14

作者：

BERNAL, MA

DECACERES, FM

BARCELO, AR

机构：

[1] UNIV LA CORUNA, FAC SCI,DEPT PLANT BIOL, E-15071 LA CORUNA, SPAIN

[2] UNIV MURCIA, DEPT PLANT BIOL PLANT PHYSIOL, E-30100 MURCIA, SPAIN

来源：

FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1994年 / 27卷 / 02期

关键词：

D O I：

10.1006/fstl.1994.1039

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Pepper peroxidase (EC 1.11.1.7) is capable of oxidizing capsaicin. To confirm that peroxidase plays a part in capsaicin turnover and degradation, the histochemical localization of peroxidase was studied in pepper (Capsicum annuum var. annuum) fruits through blotting of frozen/thawed slices on nitrocellulose membranes and subsequent staining with 4-methoxy-alpha-naphthol/H2O2. The results reveal that peroxidase, like capsaicin, is mainly located in both placental and outer-most epidermal cell layers, thus supporting the role of peroxidase in capsaicin turnover in pepper fruits at maturation.

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收藏

页码：197 / 198

页数：2

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