6533b86ffe1ef96bd12cde1d

RESEARCH PRODUCT

POLYPHENOL OXIDASE ACTIVITY FROM THREE SICILIAN ARTICHOKE (CYNARA CARDUNCULUS L. VAR. SCOLYMUS L. (FIORI)) CULTIVARS: STUDIES AND TECHNOLOGICAL APPLICATION ON MINIMALLY PROCESSED PRODUCTION.

Orazio PelusoA. E. CatalanoAldo TodaroGiovanni MauromicaleGiovanni Spagna

subject

Polyphenol oxidaseFood HandlingPolyphenol oxidaseSubstrate SpecificityCynara scolymusBotanyEnzyme StabilityBrowningCynara cardunculus L. var. scolymus L. (Fiori)CultivarCatechol oxidaseSicilyPlant ProteinsbiologyChemistryCynara scolymusCynaraTemperaturefood and beveragesGeneral Chemistrybiology.organism_classificationinhibitionHorticultureKineticsbiology.proteinPostharvestScolymusenzymatic browningGeneral Agricultural and Biological SciencesCatechol Oxidase

description

Several papers helped with the development of more methods to control browning, or study thermal polyphenol oxidase (PPO) inactivation, but did not provide any solutions to technological process problems and food process improvement. Artichokes [ Cynara cardunculus L. var. scolymus L. (Fiori)] are susceptible to browning; this alteration could affect and reduce the suitability for its use, fresh or processed. Within this study, the catecholase and cresolase activities of PPO from three different Sicilian artichokes cultivar were characterized with regard to substrate specificity and enzyme kinetics, optimum pH and temperature, temperature and pH stability, and inhibitor test; all of the results were used for technological purposes, particularly to optimize minimally processed productions (ready-to-eat and cook-chilled artichokes).

yearjournalcountryeditionlanguage
2010-01-01
10.1021/jf903399bhttp://hdl.handle.net/10447/62860