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Biochemical characterization and thermal inactivation of polyphenol oxidase from elephant foot yam (Amorphophallus paeoniifolius)
Polyphenol oxidase from Amorphophallus corm was purified (5.54 fold) by acetone precipitation and ion exchange chromatography. Electrophoretic-blot analysis revealed that the molecular weight of enzyme is 40 kDa. Enzyme preferred catechol as substrate and showed optimum activity at pH 6 and 35 °C wi...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5495737/ https://ncbi.nlm.nih.gov/pubmed/28720966 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2647-z |
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