

Author: Wang Cheng Zhang Jing-fang Zhang Yan Cheng Bing
Publisher: Taylor & Francis Ltd
ISSN: 0890-5436
Source: Food Biotechnology, Vol.27, Iss.3, 2013-07, pp. : 261-278
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Abstract
Chinese toon is the unique and traditional woody vegetable in China. Enzymatic browning catalyzed by polyphenol oxidase (PPO) is prone to happen during the harvest, storage, and processing of Chinese toon so that the sensory quality and the nutritional content of Chinese toon products are seriously influenced. In order to prolong shelf life and storage period, the characterization of Chinese toon PPO (CtPPO) has been analyzed in this study. The PPO was extracted and fractionated by 25-70% (NH4)2SO4, and the biochemical characteristics were analyzed. Based on the
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