Inactivation, Aggregation and Conformational Changes of Polyphenol Oxidase from Quince (Cydonia oblonga Miller) Juice Subjected to Thermal and High-Pressure Carbon Dioxide Treatment

Inactivation, Aggregation and Conformational Changes of Polyphenol Oxidase from Quince (Cydonia oblonga Miller) Juice Subjected to Thermal and High-Pressure Carbon Dioxide Treatment

Polyphenol oxidase (PPO) causes the browning reaction in fruits and vegetables and deteriorates the quality. Thermal treatment for enzyme inactivation may result in defects as opposed to high pressure CO2 (HPCD) processing. In this study, the changes in activity, dissociation, aggregation and confor...

Full description

Bibliographic Details
Main Authors: Aamir Iqbal, Ayesha Murtaza, Zafarullah Muhammad, Abdeen E. Elkhedir, Mingfang Tao, Xiaoyun Xu
Format: Article
Language:English
Published: MDPI AG 2018-07-01
Series:Molecules
Subjects:
polyphenol oxidase
high pressure carbon dioxide
aggregation
λmax
conformation
Online Access:http://www.mdpi.com/1420-3049/23/7/1743

Internet

http://www.mdpi.com/1420-3049/23/7/1743

Similar Items