Study on the Process of the Reaction Catalyzed by Polyphenol Oxidase from Purple Sweet Potato

Autor:	Lu Gao, Yan Li Tao, Li Chun Zhao, Ji Dong Duan
Rok vydání:	2014
Předmět:	chemistry.chemical_classification medicine.diagnostic_test Phosphate buffered saline General Engineering food and beverages Substrate (chemistry) Substrate concentration Polyphenol oxidase Catalysis Enzyme Biochemistry chemistry Spectrophotometry medicine Food science
Zdroj:	Advanced Materials Research. 898:153-156
ISSN:	1662-8985
DOI:	10.4028/www.scientific.net/amr.898.153
Popis:	The polyphenol oxidase (PPO) was extracted from fresh purple sweet potato (PSP) by phosphate buffer solution, and spectrophotometry method was applied in the experiment. The process of the reaction catalyzed by PPO with different substrate concentrations and the relationship between enzyme concentrations and PPO activity were mainly studied here. The result showed that the effect of enzyme concentration on PPO activity was stronger than that of substrate concentration on PPO activity.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::525cb5474f2e232636d476d9c4f2d789 https://doi.org/10.4028/www.scientific.net/amr.898.153 Zobrazit plný text záznamu