FOOD SCIENCE ›› 2001, Vol. 22 ›› Issue (12): 29-31.
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BI Yang, 欧Yang-Chun-Guang
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Abstract: Polyphenoloxidase in Pinguoli pear(Pyrus bretschneideri Rehder:Pinguoli)showed reaction with odiphenol,but not with hyroguinone,m-diphenol,and mono-phenol.Maximum PPO activities showed pH 6.5,and optimum temperature for maximum PPO activity was 30℃ with catechol as a substrate.The enzyme was relatively sensitive to most inhibiors tested with the exception of NaCl and sucrose.Potassium pyrasufite was the most effective inhibitor.
Key words: Pinguoli pear Polyphenoloxidase Property
BI Yang, 欧Yang-Chun-Guang. Some Properties of Polyphenol Oxidase from Pinguli Pear[J]. FOOD SCIENCE, 2001, 22(12): 29-31.
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