Purification and Partial Characterization of Polyphenol Oxidase from Sapodilla Plum (<i>Achras sapota</i>)

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"Purification and Partial Characterization of Polyphenol Oxidase from Sapodilla Plum (Achras sapota)"
written by Jorge Tamayo Cortez, Carlos Hernán Herrera Méndez, Enrique Sauri Duch, María de Lourdes Vargas y Vargas, Sara Solís Pereira,
published by Food and Nutrition Sciences, Vol.4 No.7, 2013

has been cited by the following article(s):

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[3]	Enzyme inactivation and its kinetics in a reduced-calorie sapodilla (Manilkara zapota L.) jam processed by thermal-assisted high hydrostatic pressure
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[4]	Extraction and Characterization of Polyphenol Oxidase From Plant Materials: A Review
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[5]	Characterization of membrane-bound polyphenol oxidase from Granny Smith apple (Malus× domestica Borkh.)
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[6]	Extraction of Polyphenol Oxidase from Lebanese Red Delicious Apples and the Effect of PH Variation on the Activity of the Enzyme.
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[7]	Comparison of biochemical properties of membrane-bound and soluble polyphenol oxidase from Granny Smith apple (Malus× domestica Borkh.)
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[8]	Sapota (Manilkara achras Forb.): Factors Influencing Fresh and Processed Fruit Quality
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[9]	Development of functional beverage from Sapodilla (Manilkara Zapota L.) fruit
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[11]	Partial purification, characterisation and thermal inactivation kinetics of peroxidase and polyphenol oxidase isolated from Kalipatti sapota (Manilkara zapota)
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[12]	Characterization, purification, and temperature/pressure stability of polyphenol oxidase extracted from plums (Prunus domestica)
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[13]	Development of a rapid and simple method to remove polyphenols from plant extracts
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[14]	Comparison of biochemical properties and thermal inactivation of membrane‐bound polyphenol oxidase from three apple cultivars (Malus domestica Borkh)
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[15]	n-Octenyl succinylation of pullulan: Effect on its physico-mechanical and thermal properties and application as an edible coating on fruits
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[16]	EFFECT OF POLYPHENOL OXIDASE PURIFIED FROM SWEET PEPPER (Capsicum annuum L.) IN AGGREGATION OF STRPTOCOCCUS MUTANS THAT …
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[17]	Comparison of membrane-bound and soluble polyphenol oxidase in Fuji apple (< i> Malus domestica Borkh. cv. Red Fuji)
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[18]	EFFECT OF POLYPHENOL OXIDASE PURIFIED FROM SWEET PEPPER (Capsicum annuum L.) IN AGGREGATION OF STRPTOCOCCUS MUTANS THAT CAUSE TOOTH DECAY
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[19]	Comparison of membrane-bound and soluble polyphenol oxidase in Fuji apple (Malus domestica Borkh. cv. Red Fuji)
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[1]	Purification, Characterization, and Inhibition of Tyrosinase from Jerusalem Artichoke (Helianthus Tuberosus L.) Tuber Reports of Biochemistry and Molecular Biology, 2021 DOI:10.52547/rbmb.10.3.495

[2]	Comparison of biochemical properties of membrane-bound and soluble polyphenol oxidase from Granny Smith apple (Malus × domestica Borkh.) Food Chemistry, 2019 DOI:10.1016/j.foodchem.2019.02.064

[3]	Horticultural Reviews 2018 DOI:10.1002/9781119431077.ch4

[4]	Comparison of biochemical properties and thermal inactivation of membrane‐bound polyphenol oxidase from three apple cultivars (Malus domestica Borkh) International Journal of Food Science & Technology, 2018 DOI:10.1111/ijfs.13676

[5]	Partial purification, characterisation and thermal inactivation kinetics of peroxidase and polyphenol oxidase isolated from Kalipatti sapota (Manilkara zapota) Journal of the Science of Food and Agriculture, 2017 DOI:10.1002/jsfa.8215

[6]	Characterization, purification, and temperature/pressure stability of polyphenol oxidase extracted from plums ( Prunus domestica ) Process Biochemistry, 2017 DOI:10.1016/j.procbio.2017.02.014

[7]	Partial purification, characterisation and thermal inactivation kinetics of peroxidase and polyphenol oxidase isolated from Kalipatti sapota (Manilkara zapota ) Journal of the Science of Food and Agriculture, 2017 DOI:10.1002/jsfa.8215

[8]	Development of a Rapid and Simple Method to Remove Polyphenols from Plant Extracts International Journal of Analytical Chemistry, 2017 DOI:10.1155/2017/7230145

[9]	Comparison of biochemical properties and thermal inactivation of membrane-bound polyphenol oxidase from three apple cultivars (Malus domestica Borkh) International Journal of Food Science & Technology, 2017 DOI:10.1111/ijfs.13676

[10]	n-Octenyl succinylation of pullulan: Effect on its physico-mechanical and thermal properties and application as an edible coating on fruits Food Hydrocolloids, 2016 DOI:10.1016/j.foodhyd.2015.11.026

[11]	Comparison of membrane-bound and soluble polyphenol oxidase in Fuji apple (Malus domestica Borkh. cv. Red Fuji) Food Chemistry, 2015 DOI:10.1016/j.foodchem.2014.09.169

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