Purification and characterization of polyphenol oxidase (PPO) from water yam (Dioscorea alata)

Purification and characterization of polyphenol oxidase (PPO) from water yam (Dioscorea alata)

Polyphenol oxidase (PPO) is responsible for the enzymatic browning of fruits and vegetables, and thus has negative effects on the quality of food. In this study, extraction and purification of PPO from water yam was performed successfully, and the characteristics of PPO and inhibitors of enzyme acti...

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Bibliographic Details
Main Authors: Xinyan Peng, Chao Du, Haiyang Yu, Xiaoyu Zhao, Xiuyuan Zhang, Xiaoyu Wang
Format: Article
Language:English
Published: Taylor & Francis Group 2019-01-01
Series:CyTA - Journal of Food
Subjects:
water yam
polyphenol oxidase
extraction
purification
characterization
Online Access:http://dx.doi.org/10.1080/19476337.2019.1634645

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