Science and Technology of Food Industry

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LI Jie, CHEN Zhong, LIN Wei-feng. Study on enzymatic characteristics of Polyphenol Oxidase ( PPO) in pomelo[J]. Science and Technology of Food Industry, 2013, (21): 180-182. DOI: 10.13386/j.issn1002-0306.2013.21.063
Citation: LI Jie, CHEN Zhong, LIN Wei-feng. Study on enzymatic characteristics of Polyphenol Oxidase ( PPO) in pomelo[J]. Science and Technology of Food Industry, 2013, (21): 180-182. DOI: 10.13386/j.issn1002-0306.2013.21.063
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Study on enzymatic characteristics of Polyphenol Oxidase ( PPO) in pomelo

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  • Using catechol as substrates, the characteristics of polyphenol oxidase ( PPO) extracted from pomelo were studied by spectrophotometer. The results showed that the maximum absorption wavelength of PPO was422nm, the optimum range of temperature and pH of PPO were 5070℃ and 6.06.6 respectively.K m was 0.947mol /L, V max was 0.375U /min.The PPO was inactivated when the temperature was higher than 80℃.
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