2007•Food Science and Technology InternationalRequires access
Research on the characterization of polyphenol oxidase from Jerusalem Artichoke
Mao Rui-qi
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Abstract
The polyphenol oxidase(PPO) of Jerusalem Artichoke was extracted by 0.1mol/L lemon acid buffer and analysed the characterization. Experimental results showed that the optimal pH and temperature were 7.4 and 20℃ respectively, and the Km value and Vm value with catechol substrate were 11.11mmol/L and 0.536 OD415/min respectively, and the PPO would be inactive in 2min when the water tempreture was 90℃. Ascorbic acid and hydrogen sodium of sulphurous acid were strong inhibitors, the effective concentrations of inhibitor were 0.40g/L and 5.0mmol/L respectively.