Characterization and heat inactivation kinetics of polyphenol oxidase from blueberry (Vaccinium corymbosum L.)

Food Chemistry

Volumn 218, Issue , 2017, Pages 216-220

  Siddiq, M ^a   Dolan, K D ^a,b  

^a Michigan State University   (United States)

^b Michigan State University   (United States)

Author keywords

Blueberry; Inhibition; Kinetics properties; pH and temperature optima; Polyphenol oxidase

Indexed keywords

AMINO ACIDS; BENZOIC ACID; ENZYME ACTIVITY; ENZYME INHIBITION; PHENOLS; SODIUM;

BLUEBERRY; HEAT INACTIVATION KINETICS; OPTIMUM ACTIVITY; POLYPHENOL OXIDASE; RESIDUAL ACTIVITY; SODIUM METABISULFITE; VACCINIUM CORYMBOSUM; WIDE TEMPERATURE RANGES;

ASCORBIC ACID;

4 METHYLCATECHOL; ASCORBIC ACID; BENZOIC ACID; CATECHOL; CATECHOL OXIDASE; CINNAMIC ACID; CYSTEINE; DIETHYLDITHIOCARBAMIC ACID; DOPA; DOPAMINE; SODIUM METABISULFITE; 4-METHYLCATECHOL; ANTIOXIDANT; BRONCHOCONSTRICTING AGENT; CATECHOL DERIVATIVE; SULFITE;

ARTICLE; BLUEBERRY; ENZYME ACTIVITY; ENZYME ANALYSIS; ENZYME INACTIVATION; ENZYME KINETICS; ENZYME SPECIFICITY; HEAT; HEAT TREATMENT; NONHUMAN; PH; TEMPERATURE; COLOR; DRUG EFFECTS; ENZYMOLOGY; GROWTH, DEVELOPMENT AND AGING; KINETICS; METABOLISM; VACCINIUM;

ANTIOXIDANTS; ASCORBIC ACID; BLUEBERRY PLANTS; BRONCHOCONSTRICTOR AGENTS; CATECHOL OXIDASE; CATECHOLS; COLOR; CYSTEINE; HYDROGEN-ION CONCENTRATION; KINETICS; SUBSTRATE SPECIFICITY; SULFITES; TEMPERATURE;

EID: 84987916596     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.09.061     Document Type: Article

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