Studies on Properties of Polyphenol Oxidase from Sweet Persimmon and Browning Control

Abstract

Abstract: The paper studied the properties of polyphenol oxidase extracted from Luotian Sweet Persimmon.With catechol as substrate, the optimum conditions were: temperature 20℃, pH 6.6, the value of Km 9.617mmol/L and the value of Vmax 0.0495A420/min. The orders of inhibition effect from strong to weak were from NaHSO3、L-Cys、VC to Citric Acid. When heating time was extended to 3 min, the activity of enzyme was restrained completely.

Key words: Luotian sweet persimmon, polyphenol oxidase, browning

ZHOU Jian, WAN Chu-Jun, SHEN Wang-Yang. Studies on Properties of Polyphenol Oxidase from Sweet Persimmon and Browning Control[J]. FOOD SCIENCE, 2005, 26(1): 60-63 https://doi.org/

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Studies on Properties of Polyphenol Oxidase from Sweet Persimmon and Browning Control

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