Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 12 Issue 4
- /
- Pages.316-322
- /
- 1983
- /
- 1226-3311(pISSN)
- /
- 2288-5978(eISSN)
Enzymatic Characteristics of Polyphenol Oxidase from Apple (Ralls Janet)
사과(Ralls Janet) Polyphenol Oxidase의 효소학적(酵素學的) 성질(性質)
- Chung, Ki Taek (Department of Food Technology, College of Agriculture, Kyungpook National University) ;
- Seu, Seung Kyo (Department of Food Technology, College of Agriculture, Kyungpook National University) ;
- Song, Hyung Ik (Department of Food Technology, College of Agriculture, Kyungpook National University)
- Received : 1983.09.09
- Published : 1983.12.31
Abstract
In order to obtain elementary data of enzymatic browning of apples and apple products and to examine effectively inhibitory method of browning, we extracted polyphenol oxidase (EC 1.10.3.1) from apple (Ralls Janet) and investigated its general properties. The optimum conditions for the enzyme reaction were pH 6.0 and temperature of
사과 및 그 가공품의 효소적갈변(酵素的褐變)에 대한 기초적(基礎的) 자료(資料)를 얻고 나아가서 그 방지책(防止策)을 조사(調査)하는 목적으로 국광으로 부터 polyphenol oxidase(EC 1.10.3.1)를 추출(抽出)하여 그 일반적(一般的) 성질(性質)을 검토(檢討)하였다. 국광 polyphenol oxidase의 반응최적(最適) pH는 6.0이었으며 최적(最適) 반응온도(反應溫度)는
Keywords