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Food science and biotechnology v.19 no.3, 2010년, pp.627 - 632   SCIE
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Characterization of Polyphenoloxidase from 2 Peach (Prunus persica L.) Varieties Grown in Argentina

Garro, Adriana    (Area de Quimica Fisica, Departamento de Quimica, IMIBIO SL. Facultad de Quimica, Bioquimica y Farmacia, Universidad Nacional de San Luis   ); Gasull, Estela    (Area de Quimica Fisica, Departamento de Quimica, IMIBIO SL. Facultad de Quimica, Bioquimica y Farmacia, Universidad Nacional de San Luis  );
  • 초록

    Polyphenoloxidase was extracted from September peach ( $_{SE}PPO$ ) and Summerset peach ( $_{SU}PPO$ ) and its physicochemical characteristics were analyzed. The optimum pH was 6.5 for $_{SE}PPO$ and 5.5 for $_{SU}PPO$ . The optimum temperature was $35^{\circ}C$ for $_{SE}PPO$ and $39.4^{\circ}C$ for $_{SU}PPO$ . Activation energy (Ea) from thermal activation was 41.5 kJ/mol for $_{SE}PPO$ and 37.5 kJ/mol for $_{SU}PPO$ . Heating at $60^{\circ}C$ by 5 min, $_{SU}PPO$ was denatured whereas $_{SE}PPO$ retained 2.6% of activity. Activation enthalpy ( ${\Delta}H^#$ ) and activation entropy ( ${\Delta}S^#$ ) for $_{SE}PPO$ heat-inactivation were 69.9 J/mol and $-83.5\;kJ/mol{\cdot}K$ for $_{SU}PPO$ , ${\Delta}H^#$ was 91.8 J/mol while ${\Delta}S^#$ was $-21.0\;kJ/mol{\cdot}K$ . Substrate specificity ( $V_{max}/K_M$ ) was 4-methylcatechol>catechol>pyrogallol for $_{SE}PPO$ and 4-mehtylcatechol>pyrogallol> catechol for $_{SU}PPO$ . For both enzymes, the order of inhibition effectiveness using reductor agents was metabisulphite>ascorbic acid. Benzaldehyde, 4-hydroxybenzaldehyde, and DL-dopa were competitive inhibitors, and their $K_I$ values were 38.86, 8.43, and 2.08 mM, respectively.


  • 주제어

    polyphenoloxidase .   peach .   activity .   stability .   inhibition.  

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