The purification and characterisation of polyphenol oxidase from green bean (Phaseolus vulgaris L.)

Food Chemistry

Volumn 117, Issue 1, 2009, Pages 143-151

  Guo, Li ^a   Ma, Ying ^a   Shi, John ^b   Xue, Sophia ^b  

^a HARBIN INSTITUTE OF TECHNOLOGY   (China)

^b GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Characterisation; Enzymatic browning; Green bean; Polyphenol oxidase

Indexed keywords

ASCORBIC ACID; CALCIUM CHLORIDE; CATECHOL OXIDASE; ISOENZYME; MANGANESE SULFATE; POLYPHENOL OXIDASE IA; POLYPHENOL OXIDASE IB; POLYPHENOL OXIDASE IIA; POLYPHENOL OXIDASE IIB; PYROGALLOL; UNCLASSIFIED DRUG;

ALKALINITY; ARTICLE; BINDING AFFINITY; ENZYME ACTIVATION; ENZYME ACTIVITY; ENZYME INACTIVATION; ENZYME PURIFICATION; HEATING; MOLECULAR WEIGHT; NONHUMAN; PHASEOLUS VULGARIS; POD; THERMOSTABILITY;

PHASEOLUS VULGARIS;

EID: 67349203845     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.03.088     Document Type: Article

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