Characterization and high-pressure microfluidization-induced activation of polyphenoloxidase from chinese pear (Pyrus pyrifolia Nakai)

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 12, 2009, Pages 5376-5380

  Liu, W E I ^a   Jianhua, L I U ^a   Mingyong, X I E ^a   Chengmei, L I U ^a   Weilin, L I U ^a   Wan, J I E ^a  

^a NANCHANG UNIVERSITY   (China)

Author keywords

Activation; Catechol, characterization; High pressure microfluidization; Polyphenoloxidase; Pyrus pyrifolia nakai

Indexed keywords

CATECHOL OXIDASE; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; ENZYME ACTIVATION; ENZYME STABILITY; ENZYMOLOGY; KINETICS; METABOLISM; PEAR; PRESSURE; TEMPERATURE;

CATECHOL OXIDASE; ENZYME ACTIVATION; ENZYME STABILITY; KINETICS; PLANT PROTEINS; PRESSURE; PYRUS; TEMPERATURE;

PYRUS; PYRUS PYRIFOLIA;

EID: 67649210997     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9006642     Document Type: Article

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