Composition, physicochemical properties and thermal inactivation kinetics of polyphenol oxidase and peroxidase from coconut (Cocos nucifera) water obtained from immature, mature and overly-mature coconut.

Tan, Thuan-Chew; Cheng, Lai-Hoong; Bhat, Rajeev; Rusul, Gulam; Easa, Azhar Mat

Tan, Thuan-Chew; Cheng, Lai-Hoong; Bhat, Rajeev; Rusul, Gulam; Easa, Azhar Mat.

Affiliation

Tan TC; Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia. thuanchew@usm.my

Food Chem ; 142: 121-8, 2014 Jan 01.

Article in En | MEDLINE | ID: mdl-24001821

Subject(s)

Beverages/analysis; Catechol Oxidase/chemistry; Cocos/enzymology; Fruit/growth & development; Peroxidase/chemistry; Plant Proteins/chemistry; Catechol Oxidase/metabolism; Cocos/chemistry; Cocos/growth & development; Enzyme Stability; Fruit/chemistry; Fruit/enzymology; Kinetics; Peroxidase/metabolism; Plant Extracts/analysis; Plant Proteins/metabolism

Key words

Coconut water; Composition; Enzymatic inactivation; Maturity; Physicochemical properties

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Plant Proteins / Beverages / Catechol Oxidase / Cocos / Peroxidase / Fruit Language: En Journal: Food Chem Year: 2014 Document type: Article Affiliation country: Malaysia Country of publication: United kingdom

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