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RESEARCH PRODUCT
The affinity for oxygen of polyphenoloxidase in grapes
Ferdinand RadlerE. Torokfalvysubject
WineChromatographyChemistrySubstrate (chemistry)chemistry.chemical_elementGeneral ChemistryFood scienceBiochemistryOxygenIndustrial and Manufacturing EngineeringFood ScienceBiotechnologydescription
The influence of oxygen on the reaction of polyphenoloxidase in grapes was determined. Using crude extracts of grapes with a sufficiently high polyphenoloxidase activity on a substrate of pyrocatechol, apparentKm values for oxygen, at 25° C were calculated as 1.1 × 10−4mol (or 9% 02) for Sultana, and 1 × 10−4mol (or 8% O2) for Doradillo grapes. The importance of these figures for wine making is discussed.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 1973-06-01 | Zeitschrift für Lebensmittel-Untersuchung und -Forschung |