Purification and kinetic characterization of polyphenol oxidase from Barbados cherry (Malpighia glabra L.)

Food Chemistry

Volumn 110, Issue 2, 2008, Pages 328-333

  Kumar, V B Anil ^a   Mohan, T C Kishor ^a   Murugan, K ^a  

^a DEPARTMENT OF CHEMISTRY   (India)

Author keywords

Affinity chromatography; Barbados cherry; Browning; Inhibition; Kinetics; Polyphenol oxidase

Indexed keywords

4 METHYLCATECHOL; AMMONIUM SULFATE; ASCORBIC ACID; CATECHOL; CATECHOL OXIDASE; CYSTEINE; DIETHYLDITHIOCARBAMIC ACID; PHENOL DERIVATIVE;

AFFINITY CHROMATOGRAPHY; ARTICLE; CHERRY; ENZYME KINETICS; ENZYME PURIFICATION; ENZYME SUBSTRATE; GEL FILTRATION; GLYCATION; MOLECULAR WEIGHT; NONHUMAN; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRECIPITATION; TEMPERATURE DEPENDENCE; THERMOSTABILITY;

MALPIGHIA GLABRA;

EID: 41949108862     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.02.006     Document Type: Article

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