Partial purification, characterisation and thermal inactivation kinetics of peroxidase and polyphenol oxidase isolated fromKalipatti sapota(Manilkara zapota)

2017 ◽  
Vol 97 (11) ◽  
pp. 3568-3575 ◽  
Author(s):  
Chandrahas Vishwasrao ◽  
Snehasis Chakraborty ◽  
Laxmi Ananthanarayan
Keyword(s):  
Polyphenol Oxidase ◽  
Thermal Inactivation ◽  
Partial Purification ◽  
Inactivation Kinetics ◽  
Manilkara Zapota ◽  
Kinetics Of

scholarly journals Thermal Inactivation Kinetics of Kudzu (Pueraria lobata) Polyphenol Oxidase and the Influence of Food Constituents

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1320
Author(s):  
Junping Liu ◽  
Jiayan Zhang ◽  
Tao Liao ◽  
Lei Zhou ◽  
Liqiang Zou ◽  
...  
Keyword(s):  
Thermal Treatment ◽  
Polyphenol Oxidase ◽  
Thermal Inactivation ◽  
Food System ◽  
Fluorescence Emission ◽  
Inactivation Kinetics ◽  
Pueraria Lobata ◽  
Stable Conformation ◽  
K Value ◽  
Kinetics Of

The thermal inactivation kinetics of kudzu (Pueraria lobata) polyphenol oxidase (PPO) were investigated in model and food systems. PPO in kudzu tissue (tPPO) showed a higher thermostability than that of PPO in crude extract (cPPO) and purification fractions (pPPO). The PPO inactivation rate constant (k) increased with an increase in temperature, and tPPO showed the lowest k value, followed by that of cPPO and pPPO at the same temperature, indicating that PPO in the food system was more resistant to thermal treatment. Food constituents (pectin, starch, sucrose, and bovine serum albumin) in the food system decreased the activity of PPO but increased the thermostability of PPO, among which pectin exhibited the strongest protective effect against thermal inactivation, and the influence of sucrose was much slighter than that of other macromolecules. Fluorescence emission spectra indicated that pPPO exhibited stronger interactions with pectin than sucrose, and pPPO with pectin showed a more stable conformation under thermal treatment.

High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree

2010 ◽  
Vol 11 (1) ◽  
pp. 52-60 ◽  
Author(s):  
Netsanet Shiferaw Terefe ◽  
Ya Hong Yang ◽  
Kai Knoerzer ◽  
Roman Buckow ◽  
Cornelis Versteeg
Keyword(s):  
High Pressure ◽  
Polyphenol Oxidase ◽  
Thermal Inactivation ◽  
Inactivation Kinetics ◽  
Kinetics Of

Effect of a HPP pretreatment on thermal inactivation kinetics of polyphenoloxidase obtained from three apple cultivars

2017 ◽  
Vol 40 (6) ◽  
pp. e12570 ◽  
Author(s):  
Maria F. Machado ◽  
Alexandra Sousa ◽  
Sónia M. Castro ◽  
Sílvia A. Moreira ◽  
Jorge A. Saraiva
Keyword(s):  
Thermal Inactivation ◽  
Inactivation Kinetics ◽  
Apple Cultivars ◽  
Kinetics Of
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