Polyphenoloxidase from atemoya fruit (Annona Cherimola mill.×Annona Squamosa L.)

Journal of Food Biochemistry

Volumn 35, Issue 6, 2011, Pages 1583-1592

  Chaves, Izabella Rodrigues ^a   De Souza Ferreira, Ederlan ^a   Da Silva, Maraiza Aparecida ^a   Neves, Valdir Augusto ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

4-METHYLCATECHOL; AMMONIUM SULFATE PRECIPITATION; ANNONA CHERIMOLA; ANNONA SQUAMOSA; BIOCHEMICAL PROPERTIES; CHARACTERISTIC PROPERTIES; HEAT INACTIVATION; INHIBITORY EFFECT; OPTIMUM PH; P-CRESOL; PH ADJUSTMENT; PHASE PARTITIONING; POLYACRYLAMIDE GEL ELECTROPHORESIS; POLYPHENOL OXIDASE; PROTECTIVE AGENTS; SEPHADEX; THERMAL DENATURATIONS; TRITON X 114;

ACTIVATION ENERGY; AMMONIUM COMPOUNDS; COLLOIDS; DEXTRAN; ELECTROPHORESIS; ENZYME ACTIVITY; ENZYME INHIBITION; ION EXCHANGE; PHENOLS; PRECIPITATION (CHEMICAL); PURIFICATION; PYROLYSIS; SODIUM CHLORIDE;

FRUITS;

EID: 83155188593     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2010.00508.x     Document Type: Article

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