Study on Heat Stability of Polyphenol Oxidase from Purple Sweet Potato

Lu Gao; Lin Lin; Li Chun Zhao; Fan Wu

doi:10.4028/www.scientific.net/AMM.716-717.122

Paper Titles

Study of Ozone Decomposition Using TiO₂-Graphene Composites
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Fractional Extraction and Structural Characterization of Coconut Shell Hemicellulose
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Preparation of Al-MCM-48 and Ti-MCM-48
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Influence of Inorganic Salts on the Refraction Index of Water
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Study on Heat Stability of Polyphenol Oxidase from Purple Sweet Potato
p.122

Synthesis of Alkyl Polyglycoside and its Application in the Glyphosate
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Development of an Organic Acid Antifreeze Coolant
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Numerical Simulation of Dendrite Growth of Binary Alloy Using Phase-Field Method
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Study of Secondary Electron Emission Depended on Surface Charge of Space Insulator Materials
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HomeApplied Mechanics and MaterialsApplied Mechanics and Materials Vols. 716-717Study on Heat Stability of Polyphenol Oxidase from...

Study on Heat Stability of Polyphenol Oxidase from Purple Sweet Potato

Abstract:

The basic study on heat stability of polyphenol oxidase (PPO) from purple sweet potato (PSP) was mainly carried out here. Research on thermal stability showed that PPO from PSP was very sensitive to the changes of temperatures. The optimum temperature of PPO was 16°C with the second optimum temperature of 30°C and PPO activity dropped rapidly when temperature was below 5°C or above 45°C. Half-lives of PPO were 450, 240, 66, 50, 21 and 13s respectively at tested temperatures from 65 to 90 °C at 5°C intervals.