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...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2019-12-01
|
| Series: | Food Chemistry: X |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157519300550 |