期刊
CYTA-JOURNAL OF FOOD
卷 17, 期 1, 页码 676-684出版社
TAYLOR & FRANCIS LTD
DOI: 10.1080/19476337.2019.1634645
关键词
Water yam; polyphenol oxidase; extraction; purification; characterization
资金
- National Natural Science Foundation of China [31401491]
- Key R&D Program Project in Shandong Province [2019GSF108011]
- Key R & D project in Yantai [2018XSCC047]
Polyphenol oxidase (PPO) is responsible for the enzymatic browning of fruits and vegetables, and thus has negative effects on the quality of food. In this study, extraction and purification of PPO from water yam was performed successfully, and the characteristics of PPO and inhibitors of enzyme activity were analysed. The results showed that PPO activity improved by 4.58-fold through the DEAE-Sepharose and Superdex G-75 purification technique, which reached electrophoretic purity. The enzyme molecular weight was estimated to be 32 kDa. The optimum pH and temperature values of PPO were 6.0 and 35 degrees C, respectively, and it was not thermostable at higher temperatures. PPO had the highest substrate affinity towards catechol (Km = 27.82 mmol/L and Vmax = 1.464 oA/min). The most effective inhibitor was L-cysteine followed by ascorbic acid and sodium sulfite.
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