| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4565344 | LWT - Food Science and Technology | 2007 | 7 Pages |
Effects of chlorine dioxide (ClO2) treatment on the activity and characteristics of polyphenol oxidase (PPO) in Golden Delicious apples were studied. The treatment with 50 mg/l ClO2 for 1 h did not affect some characteristics of the PPO, including its optimum pH value (5.0) and temperature (40 °C) as well as the maximum absorption wavelength (412 nm) of the final products. With increasing ClO2 concentrations from 0 to 100 mg/l, the Vmax′ value reduced and Km′ value changed irregularly. When the concentration of ClO2 increased from 0 to 60 mg/l, residual PPO activities significantly decreased, showing a negative linear-correlation with ClO2 concentration. For 10 and 50 mg/l ClO2 treatments, partial inhibition of PPO was achieved within 0.5 h and the PPO activities did not significantly decrease after 0.5 h. The inhibition and inactivation of PPO by ClO2 treatment were observed at processing temperatures (30 and 70 °C) and storing temperatures (20, 0–4, and −18 °C).
