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2014•Applied Mechanics and MaterialsRequires access

Study on Heat Stability of Polyphenol Oxidase from Purple Sweet Potato

Lu Gao, Lin Lin, Zhao Li, Fan Wu

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Abstract

The basic study on heat stability of polyphenol oxidase (PPO) from purple sweet potato (PSP) was mainly carried out here. Research on thermal stability showed that PPO from PSP was very sensitive to the changes of temperatures. The optimum temperature of PPO was 16°C with the second optimum temperature of 30°C and PPO activity dropped rapidly when temperature was below 5°C or above 45°C. Half-lives of PPO were 450, 240, 66, 50, 21 and 13s respectively at tested temperatures from 65 to 90 °C at 5°C intervals.

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What this paper is about

The basic study on heat stability of polyphenol oxidase (PPO) from purple sweet potato (PSP) was mainly carried out here. Research on thermal stability showed that PPO from PSP was very sensitive to the changes of temperatures. The optimum temperature of PPO was 16°C with the second optimum temperature of 30°C and PPO activity dropped rapidly when temperature was below 5°C or above 45°C. Half-lives of PPO were 450, 240, 66, 50, 21 and 13s respectively at tested temperatures from 65 to 90 °C at 5°C intervals.

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Available abstract

The basic study on heat stability of polyphenol oxidase (PPO) from purple sweet potato (PSP) was mainly carried out here. Research on thermal stability showed that PPO from PSP was very sensitive to the changes of temperatures. The optimum temperature of PPO was 16°C with the second optimum temperature of 30°C and PPO activity dropped rapidly when temperature was below 5°C or above 45°C. Half-lives of PPO were 450, 240, 66, 50, 21 and 13s respectively at tested temperatures from 65 to 90 °C at 5°C intervals.

Key concepts: Polyphenol oxidase, Polyphenol, Thermal stability, Food science, Horticulture, Chemistry, Catechol oxidase, Botany

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