ScholarLens Back to search
2009•Xiandai shipin kejiRequires access

Comparison of polyphenol oxidase activity in fresh tea, apple and potato.

Song JinLong, Shuxin Zhao, Zhang LiMing, Guo ShuWen, Cui JingYi

Open publisher page 0 citations

Abstract

The activities of polyphenol oxidase achieved from apple, fresh tea and potato were determined using spectrophotometer.Results showed that the optimum pH value of polyphenol oxidase achieved from apple, fresh tea and potato were 5, 6 and 7, respectively.And their optimum temperatures were 25 ℃, 30 ℃ and 30 ℃, respectively.The optimum concentrations of PVPP were 0.75 g, 1.05g and 0.45 g, respectively.The optimum substrate concentrations for the three kinds of polyhenol oxidase were 0.12 mol/L, 0.12 mol/L and 0.12 mol/L, respectively.Fresh tea PPO showed the highest thermal stability, followed by apple PPO and potato PPO.The sequence of PPO activities from different sources was:potato Apple fresh tea.

About this research paper

What this paper is about

The activities of polyphenol oxidase achieved from apple, fresh tea and potato were determined using spectrophotometer.Results showed that the optimum pH value of polyphenol oxidase achieved from apple, fresh tea and potato were 5, 6 and 7, respectively.And their optimum temperatures were 25 ℃, 30 ℃ and 30 ℃, respectively.The optimum concentrations of PVPP were 0.75 g, 1.05g and 0.45 g, respectively.The optimum substrate concentrations for the three kinds of polyhenol oxidase were 0.12 mol/L, 0.12 mol/L and 0.12 mol/L, respectively.Fresh tea PPO showed the highest thermal stability, followed by apple PPO and potato PPO.The sequence of PPO activities from different sources was:potato Apple fresh tea.

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

The activities of polyphenol oxidase achieved from apple, fresh tea and potato were determined using spectrophotometer.Results showed that the optimum pH value of polyphenol oxidase achieved from apple, fresh tea and potato were 5, 6 and 7, respectively.And their optimum temperatures were 25 ℃, 30 ℃ and 30 ℃, respectively.The optimum concentrations of PVPP were 0.75 g, 1.05g and 0.45 g, respectively.The optimum substrate concentrations for the three kinds of polyhenol oxidase were 0.12 mol/L, 0.12 mol/L and 0.12 mol/L, respectively.Fresh tea PPO showed the highest thermal stability, followed by apple PPO and potato PPO.The sequence of PPO activities from different sources was:potato Apple fresh tea.

Key concepts: Polyphenol oxidase, Chemistry, Catechol oxidase, Polyphenol, Food science, Substrate (aquarium), Horticulture, Botany

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Comparison of polyphenol oxidase activity in fresh tea, apple and potato. — Research Paper | ScholarLens