Purification and characterization of polyphenol oxidase from Ferula sp.

Erat M., Sakiroglu H., Kufrevioglu O.

FOOD CHEMISTRY, cilt.95, sa.3, ss.503-508, 2006 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 95 Sayı: 3
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1016/j.foodchem.2005.01.044
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.503-508
  • Anahtar Kelimeler: polyphenol oxidase, Ferula sp., kinetics, PHENOLIC-COMPOUNDS, APPLE, FRUITS
  • Atatürk Üniversitesi Adresli: Evet

Özet

Polyphenol oxidase (PPO) of several Ferula sp. was extracted and purified through (NH4)(2)SO4 precipitation, dialysis, and gel filtration chromatography. Leaf and stem extracts were used for the determination of enzyme properties. Optimum conditions, for pH, temperature, and ionic strength were determined. The best substrates of PPO were catechol for leaf and (-) epicatechin for stem samples. Optimum pH and temperature were determined. K-M and V-max, values were 2.34 x 10(-3) M and 8541 EU/ml for catechol, and 2.89 x 10(-3) M and 5308 EU/ml for (-) epicatechin. The most effective inhibitor was sodium diethyl dithiocarbamate for leaf samples and sodium metabisulphite for stem samples. Both inhibitors indicated competitive reactions. PPO showed irreversible denaturation after 40 min at 60 degrees C. (c) 2005 Elsevier Ltd. All rights reserved.