Determination of some biochemical properties of polyphenol oxidase from Emir grape (Vitis vinifera L. cv. Emir)

Polyphenol oxidase (PPO) was extracted from Emir grapes grown in Turkey and its characteristics in terms of pH and temperature optima, thermal inactivation, kinetic parameters and potency of some PPO inhibitors were studied. The optimum pH and temperature for grape PPO were found to be 4.2 and 25 °C...

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Veröffentlicht in:	Journal of the science of food and agriculture 2006-11, Vol.86 (14), p.2374-2379
Hauptverfasser:	ÜNAL, M. Omit, SENER, Aysun
Format:	Artikel
Sprache:	eng
Schlagworte:	Biochemistry Biological and medical sciences Emir grape Enzymes Food industries Fruit and vegetable industries Fruits Fundamental and applied biological sciences. Psychology inactivation inhibition polyphenol oxidase Studies temperature
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