Extraction, purification and processing stability of peroxidase from plums (Prunus domestica)

Extraction, purification and processing stability of peroxidase from plums (Prunus domestica)

Peroxidase (POD) was extracted from Prunus domestica and partially purified by three methods: ammonium sulfate precipitation, hydrophobic interaction chromatography, and ion exchange chromatography, respectively. The selected procedure allowed a 26.33-fold purification, and the molecular mass estima...

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Bibliographic Details
Main Authors: Elena Enachi, Leontina Grigore-Gurgu, Iuliana Aprodu, Nicoleta Stănciuc, Istvan Dalmadi, Gabriela Bahrim, Gabriela Râpeanu, Constantin Croitoru
Format: Article
Language:English
Published: Taylor & Francis Group 2018-01-01
Series:International Journal of Food Properties
Subjects:
Plums
peroxidase
enzymatic browning
inactivation kinetics
Online Access:http://dx.doi.org/10.1080/10942912.2018.1560311

Internet

http://dx.doi.org/10.1080/10942912.2018.1560311

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