KCAT INACTIVATION OF MUSHROOM POLYPHENOL OXIDASE

被引:33
|
作者
GOLANGOLDHIRSH, A [1 ]
WHITAKER, JR [1 ]
机构
[1] UNIV CALIF DAVIS,DEPT FOOD SCI & TECHNOL,DAVIS,CA 95616
来源
JOURNAL OF MOLECULAR CATALYSIS | 1985年 / 32卷 / 02期
关键词
D O I
10.1016/0304-5102(85)80001-8
中图分类号
O64 [物理化学(理论化学)、化学物理学];
学科分类号
070304 ; 081704 ;
摘要
ENZYMES AND ENZYME TECHNOLOGY
引用
收藏
页码:141 / 147
页数:7
相关论文
共 50 条
  • [22] Influence of pH, benzoic acid, glutathione, EDTA, 4-hexylresorcinol, and sodium chloride on the pressure inactivation kinetics of mushroom polyphenol oxidase
    Weemaes, CA
    Ludikhuyze, LR
    Van den Broeck, I
    Hendrickx, ME
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1999, 47 (09) : 3526 - 3530
  • [23] Production of diphenols by polyphenol oxidase from mushroom and mung bean (Vigna mungo)
    Takeuchi, W
    Takahashi, H
    Kojima, M
    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1996, 43 (08): : 875 - 879
  • [24] Production of Diphenols by Polyphenol Oxidase from Mushroom and Mung Bean (Vigna mungo)
    Nippon Shokuhan Kogyo Gakkaishi/Journal of Japanese Society of Food Science and Technology, 43 (08):
  • [25] A COMPARISON OF CHLOROGENIC ACID AND CATECHOL AS SUBSTRATES FOR THE POLYPHENOL OXIDASE FROM TOBACCO AND MUSHROOM
    SISLER, EC
    EVANS, HJ
    PLANT PHYSIOLOGY, 1958, 33 (04) : 255 - 257
  • [26] Inhibitory effects of 'enokitake' mushroom extracts on polyphenol oxidase and prevention of apple browning
    Jang, MS
    Sanada, A
    Ushio, H
    Tanaka, M
    Ohshima, T
    LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2002, 35 (08): : 697 - 702
  • [27] Potato and Mushroom Polyphenol Oxidase Activities Are Differently Modulated by Natural Plant Extracts
    Kuijpers, Tomas F. M.
    van Herk, Teunie
    Vincken, Jean-Paul
    Janssen, Renske H.
    Narh, Deborah L.
    van Berkel, Willem J. H.
    Gruppen, Harry
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2014, 62 (01) : 214 - 221
  • [28] INACTIVATION OF POLYPHENOL OXIDASE BY HIGH-PRESSURE CARBON-DIOXIDE
    CHEN, JS
    BALABAN, MO
    WEI, C
    MARSHALL, MR
    HSU, WY
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1992, 40 (12) : 2345 - 2349
  • [29] Promotion of Thermal Inactivation Treatment of Apple Polyphenol Oxidase in the Presence of Trehalose
    Yamazaki, Shinya
    Shirata, Ibuki
    Mizuno, Masahiro
    Amano, Yoshihiko
    JOURNAL OF APPLIED GLYCOSCIENCE, 2024, 71 (01) : 1 - 7
  • [30] Inactivation of Potato Polyphenol Oxidase Using Microwave Cold Plasma Treatment
    Kang, Joo Hyun
    Roh, Si Hyeon
    Min, Sea Cheol
    JOURNAL OF FOOD SCIENCE, 2019, 84 (05) : 1122 - 1128