Enzymatic polyphenoloxidase inactivation with temperature and ozone in sugarcane variety RB 92579 to produce lower color sugar

Enzymatic polyphenoloxidase inactivation with temperature and ozone in sugarcane variety RB 92579 to produce lower color sugar

Abstract Some sugarcane varieties have high activity of polyphenoloxidase enzyme, impairing the production of lower color sugar. Polyphenoloxidase (PPO) is an enzyme from the oxidoreductases group and it is present in a greater or lesser amount depending on the sugarcane variety, climatic condition...

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Bibliographic Details
Main Authors: Ana Carla Borba de Azevedo, Flávio Luiz Honorato da Silva, Lorena Lucena de Medeiros, Angela Lima Menêses de Queiroz, Sharline Florentino de Melo Santos, Josivanda Palmeira Gomes, Juliana Andreza Figuerôa
Format: Article
Language:English
Published: Instituto de Tecnologia de Alimentos (ITAL) 2019-02-01
Series:Brazilian Journal of Food Technology
Subjects:
Clarification
Enzyme
Ozone gas
Sugar color index
Agro-industrial process
Sucrose
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100401&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100401&lng=en&tlng=en

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