Ultrasonic Processing Induced Activity and Structural Changes of Polyphenol Oxidase in Orange (Citrus sinensis Osbeck)

Apart from non-enzymatic browning, polyphenol oxidase (PPO) also plays a role in the browning reaction of orange (Citrus sinensis Osbeck) juice, and needs to be inactivated during the processing. In this study, the protein with high PPO activity was purified from orange (Citrus sinensis Osbeck) and...

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Detalles Bibliográficos
Autores principales: Zhu, Lijuan, Zhu, Linhu, Murtaza, Ayesha, Liu, Yan, Liu, Siyu, Li, Junjie, Iqbal, Aamir, Xu, Xiaoyun, Pan, Siyi, Hu, Wanfeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6572353/
https://www.ncbi.nlm.nih.gov/pubmed/31109085
http://dx.doi.org/10.3390/molecules24101922

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6572353/
https://www.ncbi.nlm.nih.gov/pubmed/31109085
http://dx.doi.org/10.3390/molecules24101922

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