Study on Polyphenol Oxidase Activity in Different Parts of Purple Sweet Potato

The basic study on activity of polyphenol oxidase (PPO) from different purple sweet potato (PSP) parts was mainly carried out here. The PPO activity and browning degree (BD) of PSP peel were higher than those of inner-tissue and intact sweet potatoes. The relativity between them was positive, and relativity coefficient was 0.9895. The activity of PPO extracted from sliced PSP increased initially and decreased afterwards, with the highest activity of PPO on the third day during storage. And BD increased very quickly as time went by, especially in the first three days. The relativity between PPO activity and BD was negative, and relativity coefficient was-0.8747.

Download Full-text

Study on Browning Degree of Fresh-Cut Purple Sweet Potato and its Inhibition during Storage

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.712-715.409 ◽

2013 ◽

Vol 712-715 ◽

pp. 409-414

Author(s):

Lu Gao ◽

Ke Da Li ◽

Min Peng Zhu ◽

Ying Chang Li

Keyword(s):

Sweet Potato ◽

Control Method ◽

Orthogonal Design ◽

Enzymatic Browning ◽

Sweet Potatoes ◽

Basic Study ◽

The Third ◽

Fresh Cut ◽

Purple Sweet Potato

The basic study on activity of polyphenol oxidase (PPO) from purple sweet potato (PSP) and its control method was mainly carried out by spectrophotometry. The PPO activity and browning degree (BD) of PSP peel were higher than those of inner-tissue and intact sweet potatoes. The relativity between them was positive, and relativity coefficient was 0.9895. The activity of PPO extracted from sliced PSP increased initially and decreased afterwards, with the highest activity of PPO on the third day during storage. And BD increased very quickly as time went by, especially in the first three days. The relativity between PPO activity and BD was negative, and relativity coefficient was-0.8747. The result indicated that the browning of fresh-cut PSP slices during storage was mainly due to PPO in it. The composite inhibitor was optimized by the orthogonal design, and the addition of0.05% L-cysteine+0.03% phytic acid+0.3% ascorbic acid+0.3% citric acidwould markedly inhibit the enzymatic browning caused by PPO and improve the quality of fresh-cut PSP slices.

Download Full-text

Effect of Superheated Steam and Hot Water Spray Treatment on Polyphenol Oxidase Activity in Sweet Potato Leaves

Nippon Shokuhin Kagaku Kogaku Kaishi ◽

10.3136/nskkk.63.86 ◽

2016 ◽

Vol 63 (2) ◽

pp. 86-92

Author(s):

Kazunori Sasaki ◽

Itaru Sotome ◽

Hiroshi Okadome ◽

Yumi Kai ◽

Tomoyuki Oki ◽

...

Keyword(s):

Sweet Potato ◽

Polyphenol Oxidase ◽

Oxidase Activity ◽

Superheated Steam ◽

Hot Water ◽

Water Spray ◽

Polyphenol Oxidase Activity ◽

Sweet Potato Leaves ◽

Spray Treatment

Download Full-text

Study on Heat Stability of Polyphenol Oxidase from Purple Sweet Potato

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.716-717.122 ◽

2014 ◽

Vol 716-717 ◽

pp. 122-125 ◽

Cited By ~ 1

Author(s):

Lu Gao ◽

Lin Lin ◽

Li Chun Zhao ◽

Fan Wu

Keyword(s):

Thermal Stability ◽

Sweet Potato ◽

Polyphenol Oxidase ◽

Heat Stability ◽

Optimum Temperature ◽

Basic Study ◽

Purple Sweet Potato

The basic study on heat stability of polyphenol oxidase (PPO) from purple sweet potato (PSP) was mainly carried out here. Research on thermal stability showed that PPO from PSP was very sensitive to the changes of temperatures. The optimum temperature of PPO was 16°C with the second optimum temperature of 30°C and PPO activity dropped rapidly when temperature was below 5°C or above 45°C. Half-lives of PPO were 450, 240, 66, 50, 21 and 13s respectively at tested temperatures from 65 to 90 °C at 5°C intervals.

Download Full-text