Abstract
ABSTRACT Polyphenol oxidase (PPO) was extracted from white grapes (var. Victoria, South Africa) and partially purified by ammonium sulfate precipitation. Detailed kinetic studies on thermal and high‐pressure inactivation of grape PPO were preformed in McIlvaine buffer (pH = 4.0), in reconstituted grape must and in grape must. Thermal inactivation of PPO in McIlvaine buffer followed a first‐order model while in reconstituted grape must and grape must a biphasic inactivation behavior has been observed. Under all conditions investigated, a first‐order kinetic model could describe the pressure inactivation data. It was found that PPO is more thermostable and pressure‐stable in must than in reconstituted grape must and McIlvaine buffer at the same pH = 4.0.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
