Polyphenoloxidase reaction rate
12/15/2012 by jgluvna
Determine how reaction rates of polyphenoloxidase, an enzyme that is responsible for the browning of damaged surfaces of fruits and vegetables, shifts under differing temperature conditions and enzyme concentrations.
Theory
- Derivative as an instantaneous rate of change (Neuhauser, Claudia. Calculus for Biology and Medicine. New Jersey: Prentice Hall, 2000. 97)
References
- Yemenicioglu, A. et al. 1997. Heat inactivation kinetics of apple polyphenoloxidase and activation of its latent form. Journal of Food Science. 62(3): 508-510.
- Nourian, F. et al. 2003. Kinetics of quality change associated with potatoes stored at different temperatures. Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology. 36(1): 49-65.
- Chutintrasri, B. and A. Noomhorm 2006. Thermal inactivation of polyphenoloxidase in pineapple puree. Lwt-Food Science and Technology. 39(5): 492-495.