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- W2028621703 abstract "Polyphenol oxidase (PPO) was purified from peach pulp by a three-step column chromatographic procedure. The kinetics properties of the PPO fractions obtained from different purification steps were compared. All the fractions showed high affinities for (+)-catechin and (-)-epicatechin. The optimum pHs and optimum temperatures for all the fractions were the same. However, the fraction that contained pectin was more sensitive to the change of pH, and it had a lower affinity for the substrates and a higher thermostability than the fractions without pectin. In addition, the protein impurities in PPO fractions might have no effect on the properties of PPO. l-Cysteine and glutathione were effective for the inhibition of all the PPO fractions, while NaF inhibited moderately. However, the pectin could reduce the inhibition effects of those inhibitors." @default.
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- W2028621703 date "2015-02-01" @default.
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- W2028621703 title "Pectin plays an important role on the kinetics properties of polyphenol oxidase from honeydew peach" @default.
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- W2028621703 doi "https://doi.org/10.1016/j.foodchem.2014.07.064" @default.
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