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Activité, caractéristiques électrophorétiques et inactivation thermique des polyphénoloxidases dans les pommes, avocats, raisins, poires et prunes.

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

Auteurs : WEEMAES C. A., LUDIKHUYZE L. R., BROECK V. van den, HENDRICKX M. E., TOBBACK P. P.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Activity, electrophoretic characteristics and heat inactivation of polyphenoloxidases from apples, avocados, grapes, pears and plums.
  • Identifiant de la fiche : 1999-0972
  • Langues : Anglais
  • Source : Lebensm.-Wiss. Technol. - vol. 31 - n. 1
  • Date d'édition : 1998

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