1969•Journal of the Science of Food and AgricultureRequires access

Recovery and stability of phenolase, peroxidase and catalase activity in dried potato tissue

Merle L. Weaver, E. Hautala

Abstract

Abstract Based on a comparison with the activity of fresh potato enzyme extracts, complete recovery of phenolase, peroxidase and catalase activity was obtained from either freeze‐dried tissue or powder obtained by grinding the tissue with acetone. Phenolase activity was stable for 1 year, peroxidase for 2–4 weeks and catalase for 8 weeks.

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Key concepts: Catalase, Peroxidase, Acetone, Chemistry, Enzyme, Enzyme assay, Biochemistry, Food science