Selected biochemical properties of polyphenol oxidase in butter lettuce leaves (Lactuca sativa L. var. capitata) elicited with dl-β-amino-n-butyric acid

Food Chemistry

Volumn 168, Issue , 2015, Pages 423-429

  Złotek, Urszula ^a   Gawlik Dziki, Urszula ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Characterisation; dl amino n butyric acid; Elicitation; Lettuce; Polyphenol oxidase

Indexed keywords

AMINO ACIDS; BUTYRIC ACID;

BIOCHEMICAL PARAMETERS; BIOCHEMICAL PROPERTIES; CHARACTERISATION; ELICITATION; LETTUCE; OPTIMUM TEMPERATURE; POLYPHENOL OXIDASE; TREATMENT TECHNOLOGIES;

PLANTS (BOTANY);

3 AMINOBUTYRIC ACID; 4 METHYLCATECHOL; BUTYRIC ACID DERIVATIVE; CATECHOL; CATECHOL OXIDASE; CYSTEINE; UNCLASSIFIED DRUG; VEGETABLE PROTEIN; BENZALKONIUM CHLORIDE; CHLOROGENIC ACID; DEXTRO LEVO BETA AMINO N BUTYRIC ACID; VANILLIN; AMINOBUTYRIC ACID DERIVATIVE; ISOENZYME;

ARTICLE; ENZYME ACTIVITY; ENZYME KINETICS; ENZYME SPECIFICITY; GLYCATION; LETTUCE; NONHUMAN; PH; PLANT LEAF; STORAGE; TEMPERATURE; THERMOSTABILITY; CONTROLLED STUDY; IC50; NATIVE POLYACRYLAMIDE GEL ELECTROPHORESIS; PHOTOSYNTHETIC PHOTON FLUX DENSITY; PLANT GROWTH; PLANT SEED; ANTAGONISTS AND INHIBITORS; BIOCHEMISTRY; ENZYMOLOGY; METABOLISM;

AMINOBUTYRATES; BIOCHEMICAL PHENOMENA; CATECHOL OXIDASE; HYDROGEN-ION CONCENTRATION; ISOENZYMES; LETTUCE; MAILLARD REACTION; PLANT LEAVES; SUBSTRATE SPECIFICITY; TEMPERATURE;

EID: 84907302104     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.07.033     Document Type: Article

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