Pectin plays an important role on the kinetics properties of polyphenol oxidase from honeydew peach

Food Chemistry

Volumn 168, Issue , 2015, Pages 14-20

  Liu, Liang ^a   Cao, Shaoqian ^b   Yang, Hua ^b   Qi, Xiangyang ^b  

^a ZHEJIANG PHARMACEUTICAL COLLEGE   (China)

^b ZHEJIANG WANLI UNIVERSITY   (China)

Author keywords

Kinetics; Peach; Pectin; Polyphenol oxidase; Purification

Indexed keywords

AMINO ACIDS; ENZYME KINETICS; FLAVONOIDS; KINETICS; PURIFICATION;

CHROMATOGRAPHIC PROCEDURE; HIGH AFFINITY; IMPURITIES IN; INHIBITION EFFECT; OPTIMUM TEMPERATURE; PEACH; PECTIN; POLYPHENOL OXIDASE;

FRUITS;

CATECHIN; CATECHOL OXIDASE; CYSTEINE; EPICATECHIN; GLUTATHIONE; PECTIN; VEGETABLE PROTEIN; SODIUM FLUORIDE;

ARTICLE; ENZYME ACTIVITY; ENZYME INHIBITION; ENZYME KINETICS; ENZYME PURIFICATION; ENZYME SPECIFICITY; FRACTIONATION; PEACH; PH; TEMPERATURE; THERMOSTABILITY; CHEMISTRY; ENZYME STABILITY; ENZYMOLOGY; KINETICS; METABOLISM; COLUMN CHROMATOGRAPHY; CONTROLLED STUDY; DRUG DETERMINATION; DRUG INHIBITION; ENZYME SUBSTRATE; NONHUMAN; PROTEIN ANALYSIS;

CATECHIN; CATECHOL OXIDASE; ENZYME STABILITY; HYDROGEN-ION CONCENTRATION; KINETICS; PECTINS; PLANT PROTEINS; PRUNUS PERSICA; SUBSTRATE SPECIFICITY; TEMPERATURE;

CUCUMIS MELO VAR. INODORUS; PRUNUS PERSICA;

EID: 84905044452     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.07.064     Document Type: Article

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