Purification and characterization of olive (Olea europaea L.) peroxidase - Evidence for the occurrence of a pectin binding peroxidase

Food Chemistry

Volumn 101, Issue 4, 2007, Pages 1571-1579

  Saraiva, Jorge A ^a   Nunes, Cláudia S ^a   Coimbra, Manuel A ^a  

^a UNIVERSITY OF AVEIRO   (Portugal)

Author keywords

Enzyme purification; Olea europaea L.; Olive peroxidase; Pectin; Unfolding

Indexed keywords

ANION; ARABINOSE; CARBOHYDRATE; CATION; GALACTURONIC ACID; HYDROGEN PEROXIDE; PECTIN; PEROXIDASE; PHENOL;

ARTICLE; CALCULATION; CARBOHYDRATE TRANSPORT; CONTROLLED STUDY; ELECTROPHORESIS; ENERGY; ENTHALPY; ENZYME ACTIVITY; ENZYME ANALYSIS; ENZYME BINDING; ENZYME DENATURATION; ENZYME ISOLATION; ENZYME PURIFICATION; FRUIT RIPENING; HEAT; ISOELECTRIC POINT; MEASUREMENT; MOLECULAR WEIGHT; NONHUMAN; OLIVE TREE; OXIDATION; PH; PROTEIN TRANSPORT; TEMPERATURE;

OLEA EUROPAEA;

EID: 33947304611     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.04.012     Document Type: Article

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