Inactivation, Aggregation and Conformational Changes of Polyphenol Oxidase from Quince (Cydonia oblonga Miller) Juice Subjected to Thermal and High-Pressure Carbon Dioxide Treatment

Polyphenol oxidase (PPO) causes the browning reaction in fruits and vegetables and deteriorates the quality. Thermal treatment for enzyme inactivation may result in defects as opposed to high pressure CO(2) (HPCD) processing. In this study, the changes in activity, dissociation, aggregation and conf...

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Detalles Bibliográficos
Autores principales: Iqbal, Aamir, Murtaza, Ayesha, Muhammad, Zafarullah, Elkhedir, Abdeen E., Tao, Mingfang, Xu, Xiaoyun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6099494/
https://www.ncbi.nlm.nih.gov/pubmed/30018206
http://dx.doi.org/10.3390/molecules23071743

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6099494/
https://www.ncbi.nlm.nih.gov/pubmed/30018206
http://dx.doi.org/10.3390/molecules23071743

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