Thermal Inactivation Kinetics of Kudzu (<i>Pueraria lobata</i>) Polyphenol Oxidase and the Influence of Food Constituents

Thermal Inactivation Kinetics of Kudzu (<i>Pueraria lobata</i>) Polyphenol Oxidase and the Influence of Food Constituents

The thermal inactivation kinetics of kudzu (<i>Pueraria lobata</i>) polyphenol oxidase (PPO) were investigated in model and food systems. PPO in kudzu tissue (tPPO) showed a higher thermostability than that of PPO in crude extract (cPPO) and purification fractions (pPPO). The PPO inactiv...

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Bibliographic Details
Main Authors: Junping Liu, Jiayan Zhang, Tao Liao, Lei Zhou, Liqiang Zou, Yafei Liu, Li Zhang, Wei Liu
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Foods
Subjects:
polyphenol oxidase
kudzu
thermostability
thermal inactivation kinetics
food constituents
conformation
Online Access:https://www.mdpi.com/2304-8158/10/6/1320

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