Inactivation Kinetics and Thermodynamics Parameters of Polyphenol Oxidase and Peroxidase Activities in an Extract from of Violet Eggplant (Solanum melongena L.)
Abstract:Enzymatic browning is associated with the action of polyphenol oxidases (PPO) and peroxidases (POD). The products of these enzymes cause undesirable changes of color and flavor of processed eggplant products. The present study aimed to evaluate kinetic properties and thermodynamics parameters of PPO and POD activities for controlling this undesirable process in extract from of violet eggplant. The effect of heat treatment on polyphenol oxidase and peroxidase activities in violet eggplant were studied over a ra… Show more
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