ScholarLens Back to search
2011•Northern HorticultureRequires access

Study on Properties and Inhibition Methods of Polyphenol Oxidase from Yacon

Wang Ling-ling

Open publisher page 1 citations

Abstract

Polyphenol oxidase(PPO) was extracted from yacon roots,and its properties were studied.Its optimum activity pH was 6.4.The optimum temperature was 30℃.The PPO was inactivated when incubated at 80,90,100℃for 300,240,200 s respectively.NaCl and sucrose had no effect on PPO activity.The activity was inhibited by ascorbic acid, citric acid,lemon juice and orange juice.Lemon juice and orange juice could be applied in yacon processing as safe, harmless and natural inhibition methods of enzymatic browning.vitamin C and citric acid had highly significant effects on PPO activity.orange juice,the interaction of vitamin C and citric acid had significant effects.

About this research paper

What this paper is about

Polyphenol oxidase(PPO) was extracted from yacon roots,and its properties were studied.Its optimum activity pH was 6.4.The optimum temperature was 30℃.The PPO was inactivated when incubated at 80,90,100℃for 300,240,200 s respectively.NaCl and sucrose had no effect on PPO activity.The activity was inhibited by ascorbic acid, citric acid,lemon juice and orange juice.Lemon juice and orange juice could be applied in yacon processing as safe, harmless and natural inhibition methods of enzymatic browning.vitamin C and citric acid had highly significant effects on PPO activity.orange juice,the interaction of vitamin C and citric acid had significant effects.

Why it matters

OpenAlex reports 1 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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

Polyphenol oxidase(PPO) was extracted from yacon roots,and its properties were studied.Its optimum activity pH was 6.4.The optimum temperature was 30℃.The PPO was inactivated when incubated at 80,90,100℃for 300,240,200 s respectively.NaCl and sucrose had no effect on PPO activity.The activity was inhibited by ascorbic acid, citric acid,lemon juice and orange juice.Lemon juice and orange juice could be applied in yacon processing as safe, harmless and natural inhibition methods of enzymatic browning.vitamin C and citric acid had highly significant effects on PPO activity.orange juice,the interaction of vitamin C and citric acid had significant effects.

Key concepts: Yacón, Citric acid, Polyphenol oxidase, Browning, Chemistry, Food science, Sucrose, Orange (colour)

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Study on Properties and Inhibition Methods of Polyphenol Oxidase from Yacon — Research Paper | ScholarLens