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Literature summary for 1.10.3.1 extracted from

  • Rapeanu, G.; Van Loey, A.; Smout, C.; Hendrichx, M.
    Thermal and high-pressure inactivation kinetics of polyphenol oxidase in victoria grape must (2005), J. Agric. Food Chem., 53, 2988-2994.
    View publication on PubMed

Application

Application Comment Organism
additional information the enzyme needs to be inactivated in wine production from grape must, since it causes undesirable color and turbidity modifications, which can change the stability and organoleptic characteristics of grape juice and musts, overview Vitis vinifera

Inhibitors

Inhibitors Comment Organism Structure
additional information inactivation of the enzyme in freshly prepared grape must under high hydrostatic pressure of 100-800 MPa, combined with moderate temperature (20-70°C), or atmospheric pressure conditions in a temperature range of 55-70°C, pressure and temperature act synergistically, except in the hightemperature-low-pressure region where an antagonistic effect is found, kinetics of thermal inactivation, overview Vitis vinifera

Metals/Ions

Metals/Ions Comment Organism Structure
Cu2+ copper-containing enzyme Vitis vinifera

Organism

Organism UniProt Comment Textmining
Vitis vinifera
-
ssp. satiVa, var. Victoria
-

Source Tissue

Source Tissue Comment Organism Textmining
juice grape must Vitis vinifera
-

Synonyms

Synonyms Comment Organism
polyphenol oxidase
-
Vitis vinifera
PPO
-
Vitis vinifera

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
25
-
assay at Vitis vinifera

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
additional information
-
inactivation of the enzyme in freshly prepared grape must under high hydrostatic pressure of 100-800 MPa, combined with moderate temperature (20-70°C), or atmospheric pressure conditions in a temperature range of 55-70°C, pressure and temperature act synergistically, except in the hightemperature-low-pressure region where an antagonistic effect is found, overview, thermal inactivation of PPO in a biphasic model Vitis vinifera

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
5
-
assay at Vitis vinifera