Determination of some biochemical properties of polyphenol oxidase from Emir grape (Vitis viniferal L. cv. Emir)

Unal M. Ü., SENER A.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.86, sa.14, ss.2374-2379, 2006 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 86 Sayı: 14
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1002/jsfa.2627
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.2374-2379
  • Çukurova Üniversitesi Adresli: Evet

Özet

Polyphenol oxidase (PPO) was extracted from Emir grapes grown in Turkey and its characteristics in terms of pH and temperature optima, thermal inactivation, kinetic parameters and potency of some PPO inhibitors were studied. The optimum pH and temperature for grape PPO were found to be 4.2 and 25 degrees C respectively using catechol as substrate. K-max and V-max values were found to be 25.1 +/- 2.72 mmol L-1 and 0.925 +/- 0.04 OD410 min(-1) respectively. Of the inhibitors tested, the most potent was sodium metabisulfite, followed by ascorbic acid. The thermal inactivation curve was biphasic. Activation energy (E-a) and Z values were calculated as 251.4 kJ mol(-1) (r(2) = 0.996) and 8.92 degrees C (r(2) = 0.993) respectively. @ 2006 Society of Chemical Industry.