Prevention of enzymic darkening in frozen sweet potatoes [Ipomoea batatas (L.) Lam.] by water blanching: relationship among darkening, phenols, and polyphenol oxidase activity

1992 ◽  
Vol 40 (5) ◽  
pp. 864-867 ◽  
Author(s):  
Shengxue. Ma ◽  
Juan L. Silva ◽  
James O. Hearnsberger ◽  
James O. Garner
Keyword(s):  
Polyphenol Oxidase ◽  
Oxidase Activity ◽  
Ipomoea Batatas ◽  
Sweet Potatoes ◽  
Polyphenol Oxidase Activity

Study on Polyphenol Oxidase Activity in Different Parts of Purple Sweet Potato

2014 ◽  
Vol 898 ◽  
pp. 149-152
Author(s):  
Lu Gao ◽  
Yuan Yuan ◽  
Ying Chang Li ◽  
Yin Xia Wei
Keyword(s):  
Sweet Potato ◽  
Polyphenol Oxidase ◽  
Oxidase Activity ◽  
Sweet Potatoes ◽  
Polyphenol Oxidase Activity ◽  
Basic Study ◽  
The Third ◽  
Purple Sweet Potato ◽  
Different Parts

The basic study on activity of polyphenol oxidase (PPO) from different purple sweet potato (PSP) parts was mainly carried out here. The PPO activity and browning degree (BD) of PSP peel were higher than those of inner-tissue and intact sweet potatoes. The relativity between them was positive, and relativity coefficient was 0.9895. The activity of PPO extracted from sliced PSP increased initially and decreased afterwards, with the highest activity of PPO on the third day during storage. And BD increased very quickly as time went by, especially in the first three days. The relativity between PPO activity and BD was negative, and relativity coefficient was-0.8747.

Polyphenol oxidase activity staining in polyacrylamide electrophoresis gels

1997 ◽  
Vol 34 (2) ◽  
pp. 155-159 ◽  
Author(s):  
Antonio Rescigno ◽  
Francesca Sollai ◽  
Andrea C Rinaldi ◽  
Giulia Soddu ◽  
Enrico Sanjust
Keyword(s):  
Polyphenol Oxidase ◽  
Oxidase Activity ◽  
Polyphenol Oxidase Activity ◽  
Activity Staining ◽  
Polyacrylamide Electrophoresis

Mapping and allelic variations of Ppo-B1 and Ppo-B2 gene-related polyphenol oxidase activity in durum wheat

2015 ◽  
Vol 35 (2) ◽  
Author(s):  
Francesca Taranto ◽  
Giacomo Mangini ◽  
Antonella Pasqualone ◽  
Agata Gadaleta ◽  
Antonio Blanco
Keyword(s):  
Durum Wheat ◽  
Polyphenol Oxidase ◽  
Oxidase Activity ◽  
Polyphenol Oxidase Activity ◽  
Allelic Variations

scholarly journals Effects of hot-water and steam blanching of sliced potato on polyphenol oxidase activity

2018 ◽  
Vol 54 (2) ◽  
pp. 403-411 ◽  
Author(s):  
Roberto Moscetti ◽  
Flavio Raponi ◽  
Danilo Monarca ◽  
Giacomo Bedini ◽  
Serena Ferri ◽  
...  
Keyword(s):  
Polyphenol Oxidase ◽  
Oxidase Activity ◽  
Hot Water ◽  
Polyphenol Oxidase Activity
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