Effect of ultrasonic processing on the changes in activity, aggregation and the secondary and tertiary structure of polyphenol oxidase in oriental sweet melon (Cucumis melo var. makuwa Makino)
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- 作者：Siyu Liu ; Yan Liu ; Xingjian Huang ; Wenjin Yang ; Wanfeng Hu and Siyi Pan
- 刊名：Journal of the Science of Food and Agriculture
- 出版年：2017
- 出版时间：15 March 2017
- 年：2017
- 卷：97
- 期：4
- 页码：1326-1334
- 全文大小：710K
- ISSN：1097-0010
文摘
Polyphenol oxidase (PPO) mainly contributes to the browning reaction of fruits and vegetables and causes serious damage to the quality of sweet melon products. However, traditional methods to inactivate browning may induce more unexpected risks than ultrasonic processing. Meanwhile, there are no reports on the effect of ultrasound on PPO directly purified from sweet melon.