Purification and characterization of membrane-bound polyphenoloxidase (mPPO) from Snake fruit [Salacca zalacca (Gaertn.) Voss]

Food Chemistry

Volumn 136, Issue 2, 2013, Pages 407-414

  Zaini, Nurul Aqilah Mohd ^a   Osman, Azizah ^a   Hamid, Azizah Abdul ^a   Ebrahimpour, Afshin ^a   Saari, Nazamid ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Characterization; Extraction; Membrane bound polyphenoloxidase; Purification; Snake fruit (Salacca zalacca)

Indexed keywords

AMMONIUM SULFATE; ASCORBIC ACIDS; BROWNING REACTIONS; CHARACTERIZATION STUDIES; CHEMICAL INHIBITORS; DIPHENOLS; GLUTATHIONES; INHIBITORY EFFECT; L-CYSTEINE; MEMBRANE-BOUND; MONOMERIC PROTEINS; NONIONIC DETERGENTS; OXIDATIVE ENZYMES; PHASE PARTITIONING; POLYPHENOL OXIDASE; PROTEIN BANDS; SDS-PAGE; SNAKE FRUIT (SALACCA ZALACCA); TEMPERATURE-INDUCED; TRITON X 114; UPPER LAYER;

AMINO ACIDS; CHARACTERIZATION; CITRIC ACID; DYES; ENZYMES; EXTRACTION; PHENOLS; PROTEINS; PURIFICATION; SUBSTRATES;

FRUITS;

CATECHOL OXIDASE; MEMBRANE BOUND POLYPHENOLOXIDASE; UNCLASSIFIED DRUG;

ARTICLE; ELECTROPHORESIS; ENZYME ANALYSIS; ENZYME ASSAY; ENZYME INHIBITION; ENZYME PURIFICATION; ENZYME SPECIFICITY; EXTRACTION; FRUIT; NONHUMAN; PH; PLANT; SALACCA ZALACCA; TEMPERATURE;

ARECACEAE; CATECHOL OXIDASE; CELL MEMBRANE; ENZYME STABILITY; FRUIT; HYDROGEN-ION CONCENTRATION; KINETICS; MOLECULAR WEIGHT; PLANT PROTEINS; SUBSTRATE SPECIFICITY; TEMPERATURE;

SALACCA ZALACCA;

EID: 84869046918     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.08.034     Document Type: Article

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