Blanching treatment effect on the enzymatic activity of polyphenoloxidase in two varieties of sweet potato (Ipomoea batatas Lam.)

Blanching treatment effect on the enzymatic activity of polyphenoloxidase in two varieties of sweet potato (Ipomoea batatas Lam.)

The effect of scalding time and temperature on the enzyme activity of polyphenol oxidase in two varieties of sweet potatoes (white and red) was studied with the aim of obtaining and evaluating the behavior of this enzyme. The samples were subjected to scalding temperatures (75, 80 and 85°C) and time...

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Bibliographic Details
Main Authors: Arrazola-Paternina, Guillermo, Alvis-Bermúdez, Armando, García-Mogollon, Carlos
Format: Online
Language:spa
Published: Sociedad Colombiana de Ciencias Hortícolas-SCCH and Universidad Pedagógica y Tecnológica de Colombia-UPTC 2016
Subjects:
Enzyme inhibition
Camote
Bleached
PPO
Enzymatic browning
Agriculture
Inhibición enzimática
Blanqueado
Pardeamiento enzimático
Agricultura
Online Access:https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/5125

Internet

https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/5125