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Filtering by: Alternative title ssim EC 921 Remove constraint Alternative title ssim: EC 921 Advisor Montgomery, Morris W. Remove constraint Advisor: Montgomery, Morris W.

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Purification of strawberry polyphenol oxidase and its role in anthocyanin degradation

Creator:

Wesche-Ebeling, Pedro Alfredo E.

Abstract:

Polyphenol oxidase (PPO) from strawberries was purified, partially characterized, and used to study its role in the degradation of anthocyanin pigments. The extraction method included the use of a buffered solution containing the phenolic binders Polyclar AT and Amberlite XAD-4. Addition of Triton X-100 resulted in an increase of the...

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Dissertation

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Commission on Enzymes originally refered to two enzymes: laccase or _j3 -diphenol:oxygen oxidoreductase (EC
Purification and properties of d'Anjou pear (Pyrus communis, L.) polyphenol oxidase

Creator:

Wissemann, Kimberly Warner

Abstract:

Polyphenol oxidase (PPO) from d'Anjou pears was purified and some molecular properties were studied. The extraction of PPO was accomplished in the presence of the phenolic binder AG 2X-8 and Triton X-100. Chlorophyll pigment was removed by chromatography resulting in a clear, colorless enzyme extract. Three fractions of pear PPO...

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Dissertation

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, dihydroxyphenylalanine: oxygen oxidoreductase; EC 1.14.18.1 (Enzyme Nomenclature, 1975). One of the most interesting
Extraction and partial characterization of strawberry polyphenol oxidase

Creator:

Wesche Ebeling, Pedro Alfredo E.

Resource Type:

Masters Thesis

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. LITERATURE REVIEW POLYPHENOL OXIDASE The enzyme o-diphenol:oxygen oxidoreductase (EC 1.10.3.1) is also
Methods of extraction and characterization of polyphenol oxidase from d'Anjou pears (Pyrus Communis L.)

Creator:

Smith, Denise Myrtle

Abstract:

Using phenolic scavengers different methods were examined to determine the optimum conditions for extracting polyphenol oxidase (PPO) from d'Anjou pears. Efficiency of the extraction was evaluated based on browning of the extract, PPO activity per g of pear tissue, absorption scan of 410 nm to -240 nm, and the isozyme...

Resource Type:

Masters Thesis

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radicals by the enzyme polyphenol oxidase (EC 1.14.8.1). The quinones produced are further oxidized and

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Academic Affiliation

Food Science and Technology4

Advisor

Montgomery, Morris W.[remove]4

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1980 to 1984

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Committee Member

Richardson, Daryl G.1
Wrolstad, Ronald E.1

Creator

Smith, Denise Myrtle1
Wesche Ebeling, Pedro Alfredo E.1
Wesche Ebeling, Pedro Alfredo E.1
Wissemann, Kimberly Warner1

Date

Date range begin – Date range end

Current results range from 1979 to 1983

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Decade

1980-19893
1970-19791

Degree Field

Food Science and Technology4

Degree Level

Doctoral2
Master's2

Degree Name

Doctor of Philosophy (Ph.D.)2
Master of Science (M.S.)2

Language

English [eng]4

Non-Academic Affiliation

Oregon State University. Graduate School4

Peer Reviewed

No4

Resource Type

Dissertation2
Masters Thesis2

Rights Statement

Copyright Not Evaluated4

Subject

Oxidases2
Strawberries2
Extraction (Chemistry)1
Pear1

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