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The soursop (Annona muricata L.) is a climacteric fruit that may undergo enzymatic browning during ripening, mainly by the activity of polyphenol oxidase (PPO). Soursop PPO was purified 160‐fold by hydrophobic interaction and ion‐exchange chromatography. The native structure has a molecular weight of 112 kDa corresponding to a dimeric structure. The protein has an optimum pH and temperature of 6...
Polyphenol oxidase from Castanea henryi nuts was partially purified. Some characteristics of the enzyme were then determined to help devise measures for the prevention of undesirable enzymatic browning during storage and processing of the nuts. Preparation of acetone powder extracts of the nuts, ammonium sulfate precipitation, dialysis, and gel filtration resulted in 37-fold purification of the enzyme...
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