Study on Heat Stability of Polyphenol Oxidase from Purple Sweet Potato

摘要

The basic study on heat stability of polyphenol oxidase (PPO) from purple sweet potato (PSP) was mainly carried out here. Research on thermal stability showed that PPO from PSP was very sensitive to the changes of temperatures. The optimum temperature of PPO was 16°C with the second optimum temperature of 30°C and PPO activity dropped rapidly when temperature was below 5°C or above 45°C. Half-lives of PPO were 450, 240, 66, 50, 21 and 13s respectively at tested temperatures from 65 to 90°C at 5°C intervals.