Thermal Inactivation Kinetics of Kudzu (Pueraria lobata) Polyphenol Oxidase and the Influence of Food Constituents

The thermal inactivation kinetics of kudzu (Pueraria lobata) polyphenol oxidase (PPO) were investigated in model and food systems. PPO in kudzu tissue (tPPO) showed a higher thermostability than that of PPO in crude extract (cPPO) and purification fractions (pPPO). The PPO inactivation rate constant...

Descripción completa

Detalles Bibliográficos
Autores principales: Liu, Junping, Zhang, Jiayan, Liao, Tao, Zhou, Lei, Zou, Liqiang, Liu, Yafei, Zhang, Li, Liu, Wei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8226850/
https://www.ncbi.nlm.nih.gov/pubmed/34201165
http://dx.doi.org/10.3390/foods10061320

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8226850/
https://www.ncbi.nlm.nih.gov/pubmed/34201165
http://dx.doi.org/10.3390/foods10061320

Ejemplares similares