Journal
JOURNAL OF FOOD BIOCHEMISTRY
Volume 29, Issue 2, Pages 221-230Publisher
WILEY-BLACKWELL
DOI: 10.1111/j.1745-4514.2005.00025.x
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The effect of sodium chloride on activity and stability of polyphenol oxidase (PPO, EC1.14.18.1) from Fuji apple was investigated. Partially purified PPO was activated with 0.17-3.4 M NaCl. Purified PPO stored with NaCl was stable for 2 months at 4C. PPO in the presence of NaCl (0-5.1 M) was scanned by Differential UV from 240 to 300 nm and spectral analysis showed that there were conformational changes as a function of NaCl concentration.
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