Polyphenol oxidase activity from three sicilian artichoke [ Cynara cardunculus L. Var. scolymus L. (Fiori)] cultivars: studies and technological application on minimally processed production.
Several papers helped with the development of more methods to control browning, or study thermal polyphenol oxidase (PPO) inactivation, but did not provide any solutions to technological process problems and food process improvement. Artichokes [ Cynara cardunculus L. var. scolymus L. (Fiori)] are susceptible to browning; this alteration could affect and reduce the suitability for its use, fresh or processed. Within this study, the catecholase and cresolase activities of PPO from three different Sicilian artichokes cultivar were characterized with regard to substrate specificity and enzyme kinetics, optimum pH and temperature, temperature and pH stability, and inhibitor test; all of the results were used for technological purposes, particularly to optimize minimally processed productions (ready-to-eat and cook-chilled artichokes).
Todaro
Aldo
A
Dipartimento di Orto-Floro-Arboricoltura e Tecnologie Agroalimentari, Universita di Catania, via S Sofia 98, 95123 Catania, Italy.
Peluso
Orazio
O
Catalano
Anna Eghle
AE
Mauromicale
Giovanni
G
Spagna
Giovanni
G
D004156:Catechol Oxidase / Q000737:chemistry*; D031943:Cynara scolymus / Q000201:enzymology*; D004795:Enzyme Stability; D005511:Food Handling / Q000379:methods*; D007700:Kinetics; D010940:Plant Proteins / Q000737:chemistry*; D012802:Sicily; D013379:Substrate Specificity; D013696:Temperature
D010940:Plant Proteins; D004156:Catechol Oxidase