Inhibition of apricot polyphenol oxidase by combinations of plant proteases and ascorbic acid

The present research investigates the long term inhibition of enzymatic browning by inactivating the polyphenol oxidase (PPO) of apricot, using combinations of plant proteases and ascorbic acid (AA). The selected proteases were able to inactivate PPO at pH 4.5, with the degree of inactivation propor...

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Detalles Bibliográficos
Autores principales: Derardja, Ala eddine, Pretzler, Matthias, Kampatsikas, Ioannis, Barkat, Malika, Rompel, Annette
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6804514/
https://www.ncbi.nlm.nih.gov/pubmed/31650127
http://dx.doi.org/10.1016/j.fochx.2019.100053

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6804514/
https://www.ncbi.nlm.nih.gov/pubmed/31650127
http://dx.doi.org/10.1016/j.fochx.2019.100053

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