EFFECT OF TEMPERATURE AND MOISTURE ON THE INACTIVATION OF O-DIPHENOL OXIDASE

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概要

• 論文の詳細を見る

• The influence of heat and moisture on the inactivation of ο-diphenol oxidase has been studied. In vitro studies indicate that the enzyme's stability increases with a decrease in pH over the interval of pH 7.5-5.5. In situ studies indicate a marked influence of the moisture present on the stability of the enzyme over the moisture range of 66%-5% The enzyme was more stable at lower moisture levels. When the time required for 50% inactivation was plotted versus the logarithm of the moisture content, a straight line was obtained.

• 日本植物生理学会の論文

著者

• Johnson William

  Departments Of Biochemistry And Agricultural Engineering North Carolina State University

• Johnson William

  Department Of Neurology Umdnj-robert Wood Johnson Medical School

• SISLER EDWARD

  Departments of Biochemistry and Agricultural Engineering, North Carolina State University

• Sisler Edward

  Department Of Biochemistry North Carolina State University

• Sisler Edward

  Departments Of Biochemistry And Agricultural Engineering North Carolina State University

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