文章基本信息

标题：Regeneration of Peroxidase from Pinto Beans (Phaseolus vulgaris)
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作者：Ahmet Yemenicioğlu ; Mehmet Özkan ; Bekir Cemeroğlu 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1998
卷号：23
期号：2
出版社：Association of Food Technology, Turkey
摘要：The regeneration kinetics of partially inactivated peroxidase (POX) from fresh pinto beans were investigated at 30 ^oC and 1 ^oC. At both temperatures, the regeneration progressed slowly and most of the regeneration completed in 1 h. As expected, the regeneration at 30 ^oC occurred faster than the regeneration at 1 ^oC. In addition, an inverse relationship was observed between the percent regeneration at 30 ^oC and heating time at 65 ^oC.
关键词：Peroxidase; regeneration; pinto beans