Characterization of polyphenol oxidase from blueberry (Vaccinium corymbosum L.).
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DOI: 10.1016/j.foodchem.2016.09.061
Abstract: Polyphenol oxidase (PPO) was extracted and characterized from high-bush blueberries. PPO showed an optimum activity at pH 6.1-6.3 and 35°C, with the enzyme showing significant activity over a wide temperature range (25-60°C). Catechol was the… read more here.
Keywords: ppo; characterization polyphenol; oxidase blueberry; polyphenol oxidase ... See more keywords