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...
Pectic substances in the cell wall have long thought to
be responsible for the textural changes in fruit during
ripening and senescence. Compositional variation within
the pectic macromolecules could affect the external
characteristics of the fruit. Strawberries undergo adverse
quality changes such as softening and juice loss after
freezing and...
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...