[go: up one dir, main page]

Yokotsuka et al., 1988 - Google Patents

Polyphenol oxidase from grapes: precipitation, re-solubilization and characterization

Yokotsuka et al., 1988

Document ID
5557379788555664
Author
Yokotsuka K
Makino S
Singleton V
Publication year
Publication venue
American Journal of Enology and Viticulture

External Links

Snippet

Samples of Koshu grape musts were prepared by pressing at different pressures, giving three different yields. The polyphenol oxidase (PPO) activity of the musts increased as the yield increased. The percentages of the protein and the total PPO activity remaining in …
Continue reading at www.ajevonline.org (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING OR MAINTAINING MICRO-ORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/0004—Oxidoreductases (1.)

Similar Documents

Publication Publication Date Title
Yokotsuka et al. Polyphenol oxidase from grapes: precipitation, re-solubilization and characterization
Beveridge et al. Haze and cloud in apple juices
Kidron et al. Catechol oxidase activity in grapes and wine
Romano et al. Sulfur dioxide and wine microorganisms
Macheix et al. Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines
Wissemann et al. Polyphenoloxidase activity during grape maturation and wine production
Manachini et al. Purification and properties of an endopolygalacturonase produced by Rhizopus stolonifer
Sanchez-Ferrer et al. Partial purification of soluble potato polyphenol oxidase by partitioning in an aqueous two-phase system
Kilara et al. Clarification of apple juice
da Silva et al. Soluble and bound peroxidases from papaya fruit
US5885969A (en) Enzyme-treated hesperidin, process for producing the same and method of using enzyme-treated hesperidin
Lee et al. Effects of fining treatment and storage temperature on the quality of clarified banana juice
Marchal et al. Quantification of interferences in the direct measurement of proteins in wines from the Champagne region using the Bradford method
US3959497A (en) Enzymatic solubilization of tea cream
Law Phenol oxidases in some wood-rotting fungi
Xu et al. Purification and characterization of polyphenol oxidase from Henry chestnuts (Castanea henryi)
Lin et al. Identification and reduction of ellagic acid in muscadine grape juice
Endo Studies on Pectolytic Enzymes of Molds: Part XIII. Clarification of Apple Juice by the Joint Action of Purified Pectolytic EnzymesPart XIV. Properties of Pectin in Apple Juice
Yokotsuka Effect of press design and pressing pressures on grape juice components
Shih et al. Betacyanine and betaxanthine decolorizing enzymes in the beet (Beta vulgaris L.) root
Yamashita et al. NAD-dependent alcohol dehydrogenase and NADP-dependent alcohol dehydrogenase from strawberry seeds
Verma et al. Bacterial laccase mediated inhibition of enzymatic browning in apple juice and its sensory evaluation
Liu et al. Effect of insoluble solids on the sulfur dioxide content and rate of malolactic fermentation in white table wines
Fayyaz et al. Purification and molecular properties of papaya pectinesterase
Söyler et al. The bifunctional catalase-phenol oxidase of mycothermus thermophilum (MtCATPO) increases the antioxidant capacities of its ortho-diphenolic substrates and of green and black tea extracts