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Recovery and stability of phenolase, peroxidase and catalase activity in dried potato tissue
Author(s) -
Weaver Merle L.,
Hautala E.
Publication year - 1969
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740201014
Subject(s) - catalase , peroxidase , acetone , chemistry , enzyme , enzyme assay , biochemistry , food science , chromatography
Based on a comparison with the activity of fresh potato enzyme extracts, complete recovery of phenolase, peroxidase and catalase activity was obtained from either freeze‐dried tissue or powder obtained by grinding the tissue with acetone. Phenolase activity was stable for 1 year, peroxidase for 2–4 weeks and catalase for 8 weeks.