Literature summary for 1.14.18.1 extracted from

Smith, D.M.; Montgomery, M.W.
Improved methods for the extraction of polyphenol oxidase from d'anjou pears (1985), Phytochemistry, 24, 901-904.

No PubMed abstract available

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Organism

Organism	UniProt	Comment	Textmining
Pyrus communis	-	-	-

Purification (Commentary)

Purification (Comment)	Organism
-	Pyrus communis

Storage Stability

Storage Stability	Organism
-40°C, enzyme extract, pH 5.0, over 3 months, no loss of activity	Pyrus communis

pH Optimum

pH Optimum Minimum	pH Optimum Maximum	Comment	Organism
5.1	-	-	Pyrus communis

pH Range

pH Minimum	pH Maximum	Comment	Organism
3.7	7.7	pH 3.7: 50% of maximal activity, pH 7.7: 50% of maximal activity	Pyrus communis

pH Stability

pH Stability	pH Stability Maximum	Comment	Organism
3	-	4°C, 24 h, more than 80% loss of activity	Pyrus communis
4	-	4°C, 24 h, stable	Pyrus communis
6.5	-	4°C, 24 h, unstable	Pyrus communis

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Release 2023.1 (January 2023)