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Activity, electrophoretic characteristics and heat inactivation of polyphenoloxidases from apples, avocados, grapes, pears and plums.

Author(s) : WEEMAES C. A., LUDIKHUYZE L. R., BROECK V. van den, HENDRICKX M. E., TOBBACK P. P.

Type of article: Article

Summary

Polyphenoloxidases (PPO) were extracted from apples, avocados, grapes, pears and plums. Apple, pear and plum PPO appeared to have a molecular weight exceeding 750 kDa which might be due to aggregation phenomena taking place during extraction. Thermal inactivation followed first-order decay for all PPOs studied. The relation between decimal reduction time and inactivation temperature was studied. Among the PPO studied, grape PPO was most heat sensitive.

Details

  • Original title: Activity, electrophoretic characteristics and heat inactivation of polyphenoloxidases from apples, avocados, grapes, pears and plums.
  • Record ID : 1999-0972
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 31 - n. 1
  • Publication date: 1998

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