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Polyphenoloxidase (PPO) fromatemoya fruit was extracted and partially purified. Enzyme showed to be relatively unstable at 55–70C and Ea for heat inactivation was determined. NaCl and KCl showed to be protective agents of atemoya PPO against thermal denaturation.
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This page is a summary of: POLYPHENOLOXIDASE FROM ATEMOYA FRUIT (ANNONA CHERIMOLA MILL. × ANNONA SQUAMOSA L.), Journal of Food Biochemistry, October 2011, Wiley,
DOI: 10.1111/j.1745-4514.2010.00508.x.
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