Characterization of polyphenoloxidase (PPO) extracted from 'Jonagored' apple

A. M. C. N. Rocha*, A. M. M. B. Morais

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

75 Citations (Scopus)

Abstract

Polyphenoloxidase (PPO) was extracted from apple (cv. Jonagored) with addition of 2% PVP and 0.25% Triton X100 to the extraction buffer containing phenolic adsorbents. Experiments were performed to evaluate the affinity and specificity towards several substrates. 'Jonagored' apple PPO was found to have higher specificity (lower Km) towards L-dopa, 4-methylcatechol and (+) catechin than other phenols tested, but the highest activity level was obtained with p-cresol. The ratio Vmax/Km indicates that p-cresol followed by L-dopa and 4-methylcatechol are the best substrates for 'Jonagored' apple PPO. The enzyme activity showed two pH optima, at 5.0 and 7.5, at room temperature, with the main peak at pH 7.5 and the secondary one at pH 5.0 when catechol was the substrate.

Original languageEnglish
Pages (from-to)85-90
Number of pages6
JournalFood Control
Volume12
Issue number2
DOIs
Publication statusPublished - 1 Mar 2001

Keywords

  • 'Jonagored'
  • Apple
  • Polyphenoloxidase

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