Activity, Electrophoretic Characteristics and Heat Inactivation of Polyphenoloxidases from Apples, Avocados, Grapes, Pears and Plums

Polyphenoloxidase and peroxidase in avocado pulp (Persea americana Mill.)

“…According to Weemaes et al (1998), the thermal treatment is the most effective for PPO inactivation.…”

“…With the increase in temperature, and the contact time between pulp extracts, it can be observed that the Choquete variety presents the lowest value of enzymatic activity. Weemaes et al (1998) studied the thermo stability of PPO enzyme in several fruits and reported that avocado is a fruit that possesses high PPO activity. In their results, they observed that the inactivation of PPO enzyme, in avocado with commercial maturity, began at a temperature from 60 to 65 °C.…”

“…The enzymatic extracts from the three varieties in different maturation stages were submitted to thermal treatment in temperatures of 60, 65, 70, 75, and 80 °C for periods from 1 to extract is usually non-linear relationship regarding time versus temperature, which occurs, probably, due to the presence of isoperoxidase with different stabilities in relation to temperature (WEEMAES et al, 1998).…”

Effect of Juicing On Nutrition Qualities of “Sanhua” Plum (Prunus Salicina Lindl.) Juice from 4 Cultivars

“…From the report of Weemaes et al (1998), PPO from plums seemed to have at least two isoenzymes and thermal inactivation followed first-order decay. HB is always considered as an efficient means for enzyme inactivation; however, product quality is significantly destroyed.…”

Influencia de tratamientos térmicos en la calidad y estabilidad del puré de fresa (Fragaria x ananassa, cv Camarosa)

“…Weemaes et al (1997) estudiaron la influencia del pH en la cinética térmica de inactivación en la PPO en extracto de champiñón, encontrando que la estabilidad de la PPO aumenta a pH superior a 6,5 y el mismo grupo (Weemaes et al, 1998) también estudió la cinética de inactivación de la PPO en mango, combinando tratamientos de altas presiones con temperaturas moderadas (62ºC).…”