Effect of organic farming practices on the level of latent polyphenol oxidase in grapes

The levels of polyphenol oxidase (PPO) in organic as compared with conventional Monastrell grapes were examined in this study. The enzyme was partially purified using the Triton X-114 method, and in both cases it was obtained in a latent state, being activated by different methods (acid shocking, de...

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Veröffentlicht in:	Journal of food science 2005, Vol.70 (1), p.C74-C78
Hauptverfasser:	Nunez-Delicado, E, Sanchez-Ferrer, A, Garcia-Carmona, F.F, Lopez-Nicolas, J.M
Format:	Artikel
Sprache:	eng
Schlagworte:	activation Biological and medical sciences catechol oxidase enzyme activation enzyme activity Enzymes Food industries Food science Fruit and vegetable industries fruit composition Fruits Fundamental and applied biological sciences. Psychology grape isozymes latency organic culture Organic farming organic production polyphenol oxidase proteolysis trypsin Vitis vinifera wine grapes
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