Food chemistry
Catalytic activity and Conformaitonal stability of polyphenol oxidase in variousphysical states and concentrations under high pressure freezing.
Jinghao Li, Yuanshan Yu, Yujuan Xu, Jing Wen, Bo Zou, Jian Peng, Tenggen Hu, Lu Li, Lina Cheng
Published: 202610.1016/j.foodchem.2026.148077
Abstract
This study investigates the effects of high-pressure freezing (HPF) at 0.1-400 MPa and -20oC for 30 min on polyphenol oxidase (PPO) in both solid crystal (S-PPO) and liquid forms at high and low concentrations (HL/LL-PPO). The effects were ranked acc…
Preview only. Read the full abstract at the source