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Principles of Enzymology for the Food Sciences
The Protein Nature of Enzymes. Enzyme Purification. Active Sites and Factors Responsible for Enzyme Catalysis. Rates of Reactions. Effect of Substrate Concentration on Rates of Enzyme-Catalyzed
Cloning, sequencing, purification, and crystal structure of Grenache (Vitis vinifera) polyphenol oxidase.
The full-length cDNA sequence (P93622_VITVI) of polyphenol oxidase (PPO) cDNA from grape Vitis vinifera L., cv Grenache, was found to encode a translated protein of 607 amino acids with an expected
Purification and properties of a neutral peroxidase isozyme from turnip (Brassica napus L. Var. Purple Top White Globe) roots.
TNP retained approximately 70% activity after 11 min of heating at 65 degrees C, whereas the activation energy for inactivation was higher than or comparable to that of other peroxidases.
Microbial Pectolytic Enzymes
Pectolytic enzymes are commercially important in a number of industrial processes including retting of flax and other vegetable fibers, extraction, clarification and depectinization of fruit juices, extraction of vegetable oils and maceration of fruits and vegetables to give unicellular foods.
Isolation and characterization of polyphenol oxidase isozymes of clingstone peach.
The polyphenol oxidase system in clingstone peach (Prunus persica) was investigated, and each isozyme showed a different amount of inhibition by NaHSO(3), NaCl, NaCN, l-ascorbic acid, glutathione, ethylenediaminetetraacetate, and sodium diethyldithiocarbamate.