Inhibition of apricot polyphenol oxidase by combinations of plant proteases and ascorbic acid

The present research investigates the long term inhibition of enzymatic browning by inactivating the polyphenol oxidase (PPO) of apricot, using combinations of plant proteases and ascorbic acid (AA). The selected proteases were able to inactivate PPO at pH 4.5, with the degree of inactivation propor...

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Veröffentlicht in:Food Chem X
Hauptverfasser: Derardja, Ala eddine, Pretzler, Matthias, Kampatsikas, Ioannis, Barkat, Malika, Rompel, Annette
Format: Artigo
Sprache:Inglês
Veröffentlicht: Elsevier 2019
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Article
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6804514/
https://ncbi.nlm.nih.gov/pubmed/31650127
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.fochx.2019.100053
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