| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1190867 | Food Chemistry | 2007 | 5 Pages |
Abstract
Polyphenol oxidase (PPO) was extracted from Anamur banana, grown in Turkey, and its characteristics were studied. The optimum temperature for banana PPO activity was found to be 30 °C. The pH-activity optimum was 7.0. From the thermal inactivation studies, in the range 60–75 °C, the half-life values of the enzyme ranged from 7.3 to 85.6 min. The activation energy (Ea) and Z values were calculated to be 155 kJ mol−1 and 14.2 °C, respectively. Km and Vmax values were 8.5 mM and 0.754 OD410 min−1, respectively. Of the inhibitors tested, ascorbic acid and sodium metabisulphite were the most effective.
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Authors
M. Ümit Ünal,