Abstract:Polyphenol oxidase (PPO), is well-known to induce browning in wheat-based products. In the present study biochemical study on characteristics of PPO was done and it was observed that PPO from 10 different Pakistani wheat (Triticum aestivum L) cultivars shows higher affinity towards L-DOPA, pH and temperature. It was found that pH 5 shows maximum activity and 30ºC was optimum temperature. At various temperature ranges, study was done. The enzyme was found to be stable at different temperatures up to 70ºC. Among… Show more
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