Title: Activity, electrophoretic characteristics and heat inactivation of polyphenoloxidases from apples, avocados, grapes, pears and plums
Authors: Weemaes, CA ×
Ludikhuyze, LR
Van den Broeck, I
Hendrickx, Marc
Tobback, Paul #
Issue Date: 1998
Publisher: Academic press ltd
Series Title: Food science and technology-lebensmittel-wissenschaft & technologie vol:31 issue:1 pages:44-49
Abstract: Polyphenoloxidases (PPO) were extracted from apples avocados grapes, pears and plums. observed than in plums, which showed higher PPO activity than apples grapes and pears. was maximal around neutral pH (pH 6-7). Apple, pear and plum PPO appeared to have a molecular weight exceeding 750 kDa, which might be due to aggregation phenomena taking place during extraction. For avocado in addition to a large aggregate (MW > 750 kDa), two smaller PPO molecules with a MW of 58.5 and 66.5 kDa were detected. Plum PPO seemed to have at least two isoenzymes (pI 4.8 and 5.2). In the case of avocado PPO, pr values equalled 4.6 and 4.7. Thermal inactivation followed first-order decay for all PPOs studied. Except for apple and pear PPO, the relation between decimal reduction time and inactivation temperature was log-linear in the temperature domain studied. In the case of apple and pear PPO a 'breakpoint' wars noted at 72.5 and 75 degrees C, respectively. Above and below these temperatures a log-linear relation between decimal reduction time and inactivation temperature was noted. Thermal resistance of PPO seemed to be dependent on its origin. Among the polyphenoloxidases studied, grape PPO was most heat sensitive. (C) 1998 Academic Press Limited.
ISSN: 0023-6438
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

Files in This Item:

There are no files associated with this item.

Request a copy


All items in Lirias are protected by copyright, with all rights reserved.

© Web of science