Abstract：
:An HPLC method for the determination of phenylalanine ammonia-lyase, flavanone 3β-hydroxylase and flavonol synthase enzyme activity is proposed. This method is based on the determination of the compounds produced and consumed on the enzymatic reaction in just one chromatographic analysis. Optimisation of the method considered kinetic studies to establish the incubation time to perform the assay. The method here described proved to be an interesting approach to measure the activities of the three enzymes simultaneously increasing the rapidity, selectivity and sensitivity over other exiting methods. The enzyme activity method developed was applied to strawberry, raspberry, blackberry, redcurrant and blackcurrant fruits.
journal_name
Food Chemjournal_title
Food chemistryauthors
Flores G,De la Peña Moreno F,Blanch GP,Del Castillo MLdoi
10.1016/j.foodchem.2013.12.034subject
Has Abstractpub_date
2014-06-15 00:00:00pages
130-3eissn
0308-8146issn
1873-7072pii
S0308-8146(13)01889-Xjournal_volume
153pub_type
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