Preliminary approach to detect amylolytic and pectinolytic activities from maca (Lepidium meyenii Walp.)

Authors

  • Gerby Giovanna Rondan-Sanabria Universidade de São Paulo; Faculdade de Ciências Farmacêuticas; Departamento de Alimentos e Nutrição Experimental
  • Tatiana da Costa Raposo Pires Universidade de São Paulo; Faculdade de Ciências Farmacêuticas; Departamento de Alimentos e Nutrição Experimental
  • Flavio Finardi Filho Universidade de São Paulo; Faculdade de Ciências Farmacêuticas; Departamento de Alimentos e Nutrição Experimental

DOI:

https://doi.org/10.1590/S1516-93322006000100005

Keywords:

Maca, Lepidium meyenii Walp, Amylase, Pectinesterase, Polygalacturonase, Response surface model

Abstract

Amylase (AM), pectinesterase (PE) and polygalacturonase (PG) were extracted from maca roots (Lepidium meyenii Walp). The response surface model was used to determine the optimum conditions of pH and temperature activity of each enzyme on the crude extract. The highest values of AM activity occurred at pH 6.1 and 33.6 °C, very close to the experimental central point. The PE activity had a maximum activity at pH 6.6 and 49.4 and PG activity showed optimum activity at pH 5.4 and 46 °C.

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Published

2006-03-01

Issue

Vol. 42 No. 1 (2006)

Section

Original Papers

How to Cite

Preliminary approach to detect amylolytic and pectinolytic activities from maca (Lepidium meyenii Walp.). (2006). Revista Brasileira De Ciências Farmacêuticas, 42(1), 49-58. https://doi.org/10.1590/S1516-93322006000100005