The goal of this work was to characterize the polyphenoloxidase extracted from Moscato and Prosecco grapes. Enzymatic extracts partially purified showed the maximum activities respectively at pH 5.0 and 5.5 and were thermically stables between 25°C and 40°C. Some inhibitors were tested and sodium methabisulphite showed the best efficency in both varieties also with the lowest concentration. To obtain the same results with ascorbic and citric acids, high concentration should be used.
Estrazione e parziale caratterizzazione di polifenolossidasi di uve Moscato e Prosecco.
LOMOLINO, GIOVANNA;LANTE, ANNA
2007
Abstract
The goal of this work was to characterize the polyphenoloxidase extracted from Moscato and Prosecco grapes. Enzymatic extracts partially purified showed the maximum activities respectively at pH 5.0 and 5.5 and were thermically stables between 25°C and 40°C. Some inhibitors were tested and sodium methabisulphite showed the best efficency in both varieties also with the lowest concentration. To obtain the same results with ascorbic and citric acids, high concentration should be used.
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