Applied Biological Chemistry
- Volume 30 Issue 3
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- Pages.278-284
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- 1987
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Characteristics and Inhibition of Polyphenol Oxidase from Fuji Apples
후지 사과 Polyphenol Oxidase의 특성 및 활성억제
- Choi, Eon-Ho (Department of Food Science, Seoul Woman's University) ;
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Jung, Dong-Sun
(Department of Food Science, Seoul Woman's University) ;
- Cho, Nam-Sook (Department of Food Science, Seoul Woman's University) ;
- Shim, Young-Hyun (Department of Nutrition, Seoul Woman's University)
- Published : 1987.09.30
Abstract
As a basic research for inhibition of enzymatic browning of apples during dehydration or processing, polyphenol oxidase was extracted from Fuji apples to investigate heat inactivation, chemical inhibition and other properties. Polyphenol oxidase showed the highest activity at
사과의 건조, 가공 중의 갈변을 방지하기 위한 기초 조사로서 후지 사과로부터 추출한 crude polyphenol oxidase의 특성과 열에 대한 저항성, 갈변 저해제의 저해 효과 등을 조사하였다. Catechol을 기질로 사용하였을 때 polyphenol oxidase의 최적 pH는 5.5, 최적온도는
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