Kinetic characterisation and thermal inactivation study of polyphenol oxidase and peroxidase from table grape (Crimson Seedless)

Food Chemistry

Volumn 113, Issue 4, 2009, Pages 1008-1014

  Fortea, M I ^a   Lopez Miranda S ^a   Serrano Martinez A ^a   Carreno J ^b   Nunez Delicado E ^a  

^a CATHOLIC UNIVERSITY OF MURCIA   (Spain)

^b INSTITUTO MURCIANO DE INVESTIGACIÓN Y DESARROLLO AGRARIO Y ALIMENTARIO IMIDA   (Spain)

Author keywords

Crimson Seedless; Grape; Kinetic parameters; Peroxidase; Polyphenol oxidase; SDS; Thermal inactivation

Indexed keywords

2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINESULPHONIC ACID); 4 TERT BUTYLCATECHOL; CATECHOL OXIDASE; DODECYL SULFATE SODIUM; HYDROGEN PEROXIDE; PEROXIDASE; SULFONIC ACID DERIVATIVE; TRITON X 114; UNCLASSIFIED DRUG;

ARTICLE; ENZYME ACTIVITY; ENZYME ASSAY; GRAPE; MICHAELIS MENTEN KINETICS; SPECTROPHOTOMETRY; THERMOSTABILITY;

VITACEAE;

EID: 55949131992     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.08.053     Document Type: Article

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