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...

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Váldodahkkit:	Aamir Iqbal, Ayesha Murtaza, Zafarullah Muhammad, Abdeen E. Elkhedir, Mingfang Tao, Xiaoyun Xu
Materiálatiipa:	Artigo
Giella:	Inglês
Almmustuhtton:	MDPI AG 2018-07-01
Ráidu:	Molecules
Fáttát:	polyphenol oxidase high pressure carbon dioxide aggregation λmax conformation
Liŋkkat:	http://www.mdpi.com/1420-3049/23/7/1743
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