The affinity for oxygen of polyphenoloxidase in grapes

Autor:	Ferdinand Radler, E. Torokfalvy
Rok vydání:	1973
Předmět:	Wine Chromatography Chemistry Substrate (chemistry) chemistry.chemical_element General Chemistry Food science Biochemistry Oxygen Industrial and Manufacturing Engineering Food Science Biotechnology
Zdroj:	Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 152:38-41
ISSN:	1438-2385 0044-3026
DOI:	10.1007/bf01810560
Popis:	The influence of oxygen on the reaction of polyphenoloxidase in grapes was determined. Using crude extracts of grapes with a sufficiently high polyphenoloxidase activity on a substrate of pyrocatechol, apparentKm values for oxygen, at 25° C were calculated as 1.1 × 10−4mol (or 9% 02) for Sultana, and 1 × 10−4mol (or 8% O2) for Doradillo grapes. The importance of these figures for wine making is discussed.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::4063e9f246dfb6b60e0ffc74d780b01d https://doi.org/10.1007/bf01810560 Zobrazit plný text záznamu Full text from SpringerLink