2010•Shipin yanjiu yu kaifaRequires access

Characteristics of Polyphenol Oxidases in Chinese Chestnut

Yanping Lan

Abstract

The inactivation of polyphenol oxidase (PPO)in Chinese chestnut influenced to different pH and temperature was investigated. pH4.5 and 6.5, 25 ℃ and 45 ℃ caused optimal activity of PPO. The maximum reduction of PPO activity reached 0.3 % ascorbic and 0.3 % citric acid respectively. The optimal combination and concentration were 0.05 % citric acid, 0.05 % ascorbic, 0.06 % ethylene diamine tetraacetic acid and 0.20 % sodium chloride.

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Key concepts: Citric acid, Polyphenol oxidase, Ascorbic acid, Chemistry, Polyphenol, Food science, Sodium citrate, Ethylene diamine