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- Liu, Chengmei, et al. Show all 6 Authors
- Journal of agricultural and food chemistry 2009 v.57 no.12 pp. 5376-5380
- Pyrus pyrifolia; high pressure treatment; enzyme activation; monophenol monooxygenase; catechol; enzyme substrates; pH; temperature; enzyme activity; fruit juices; food processing quality; food processing
- ... Polyphenoloxidase (PPO) from Chinese pear (Pyrus pyrifolia Nakai) was characterized using catechol as a substrate. PPO had a Vmax of 289.2 units/min and a Km of 3.8 mmol/L, which indicates that P. pyrifolia Nakai PPO has a great affinity for catechol. The catalyzing reaction velocity was proportional to the PPO concentration. The optimum pH and temperature for PPO activity were 4.5 and 45 °C, resp ...