<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0121-4004</journal-id>
<journal-title><![CDATA[Vitae]]></journal-title>
<abbrev-journal-title><![CDATA[Vitae]]></abbrev-journal-title>
<issn>0121-4004</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Química Farmacéutica, Universidad de Antioquia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0121-40042006000200002</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[CINÉTICA ENZIMÁTICA DE LA POLIFENOL OXIDASA DEL BANANO GROS MICHEL EN DIFERENTES ESTADOS DE MADURACIÓN]]></article-title>
<article-title xml:lang="en"><![CDATA[ENZYME KINETICS OF POLYPHENOL OXIDASE FROM GROS MICHEL BANANA THROUGH DIFFERENT MATURATION STAGES]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[GARCÍA W.]]></surname>
<given-names><![CDATA[Claudia L.]]></given-names>
</name>
<xref ref-type="aff" rid="A01"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[GIRALDO G.]]></surname>
<given-names><![CDATA[Germán A.]]></given-names>
</name>
<xref ref-type="aff" rid="A01"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[HURTADO T.]]></surname>
<given-names><![CDATA[Hernando]]></given-names>
</name>
<xref ref-type="aff" rid="A01"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[MENDIVIL]]></surname>
<given-names><![CDATA[Carlos O.]]></given-names>
</name>
<xref ref-type="aff" rid="A02"/>
</contrib>
</contrib-group>
<aff id="A01">
<institution><![CDATA[,Universidad del Quindío Programa de Química ]]></institution>
<addr-line><![CDATA[Armenia ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="A02">
<institution><![CDATA[,Universidad Nacional de Colombia  ]]></institution>
<addr-line><![CDATA[Bogotá ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2006</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2006</year>
</pub-date>
<volume>13</volume>
<numero>2</numero>
<fpage>13</fpage>
<lpage>19</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0121-40042006000200002&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0121-40042006000200002&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0121-40042006000200002&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[La postcosecha del banano se acompaña de múltiples reacciones enzimáticas, causantes de la degradación de almidones y clorofila, de la síntesis de azúcares y carotenos, y de los cambios en la acidez, ablandamiento de tejidos y pardeamiento enzimático. Este pardeamiento es causado por la acción de la Polifenol Oxidasa (PFO) sobre los fenoles contenidos en el fruto y es considerado un cambio indeseable por el consumidor. Con el objeto de determinar el momento de mínima actividad enzimática para lograr su óptimo procesamiento, se caracterizó la variedad Gros Michel en diferentes estados de maduración, en cuanto a su color, textura, actividad de agua, humedad y grados Brix, y luego se midió la cinética enzimática, aprovechando la formación del color café durante el pardeamiento, empleando un espectrofotómetro de UV-visible a 420nm. También se cuantificó la cantidad de proteína (enzima) mediante el método de Bradford (lectura a 595nm). Una vez identificadas las cinéticas de cada estado de maduración, se hizo una comparación entre cada uno de los grupos mediante la técnica estadística de Análisis de Varianza con Medidas Repetidas en el tiempo, que mostró una marcada diferencia, estadísticamente significativa, entre los bananos de menor y mayor estado de maduración en forma decreciente, y se encontró el punto mínimo de actividad de la enzima en los estados más avanzados de maduración.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[The post harvest of banana is accompanied by multiple enzymatic reactions, which cause the degradation of starches and chlorophyll, the synthesis of sugars and carotenes, changes in the acidity, tissue softening and enzymatic browning. This browning is caused by the action of the Polyphenoloxidase (PPO) on the phenols contained in the fruit and is considered an undesirable change by the consumer. To determine the time of minimum enzymatic activity in order to obtain its optimal processing, the variety Gros Michel was characterized in colour, texture, activity of water, humidity and Brix degrees; then its enzyme kinetics were studied by measuring the formation of brown colour with an UV-visible spectrophotometer at 420nm. The amount of total protein (enzyme) was also quantified by the Bradford method (reading at 595 nm). Once the kinetics of each maturation stage were identified, a comparison was made among each of the groups by means of Repeated Measures Analysis of Variance, showing a marked and statistically significant difference among banana of young and old maturation stages in a decreasing manner, finding the minimum point of activity of the enzyme in the most advanced maturation stages.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[postcosecha]]></kwd>
<kwd lng="es"><![CDATA[banana]]></kwd>
<kwd lng="es"><![CDATA[Polifenoloxidasa]]></kwd>
<kwd lng="es"><![CDATA[pardeamiento]]></kwd>
<kwd lng="es"><![CDATA[procesamiento]]></kwd>
<kwd lng="en"><![CDATA[postharvest]]></kwd>
<kwd lng="en"><![CDATA[banana]]></kwd>
<kwd lng="en"><![CDATA[Polyphenoloxidase]]></kwd>
<kwd lng="en"><![CDATA[browning]]></kwd>
<kwd lng="en"><![CDATA[processing]]></kwd>
</kwd-group>
</article-meta>
</front><body><![CDATA[  ]]></body><back>
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