Purification and Characterization of Polyphenol Oxidase from Hemsin Apple (Malus communis L.)

AYDIN B., GÜLÇİN İ., ALWASEL S. H.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.18, sa.12, ss.2735-2745, 2015 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 18 Sayı: 12
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1080/10942912.2015.1012725
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.2735-2745
  • Anahtar Kelimeler: Hemin apple, Malus communis, Polyphenol oxidase, enzyme purification, enzyme characterization, enzyme inhibition, TROUT ONCORHYNCHUS-MYKISS, ERYTHROCYTES IN-VITRO, ANHYDRASE ENZYME-ACTIVITY, CARBONIC-ANHYDRASE, GLUCOSE-6-PHOSPHATE-DEHYDROGENASE, PEROXIDASE, MELATONIN, STORAGE, FRUITS, ACID
  • Atatürk Üniversitesi Adresli: Evet

Özet

The polyphenol oxidase (PPO) enzyme was purified and characterized from Hemin Apple (Malus communis L.), which was organically grown in Hemin, in the Rize province of Turkey. Enzyme (PPO) activation was determined with catechol substrate. Apples were homogenized with homogenate buffer (pH 8.5). This process was followed by precipitation with (20-80%) saturated solid (NH4)(2)SO4 and dialysis. Finally, purification with DE52-Cellulose ion-exchange and Sephadex G-25 columns was performed. Experiments were performed at an optimum pH (5.5) and optimum temperature (30-40 degrees C). The kinetic and thermal parameters Km (3.40 mM), Vmax (333.3 EU/mL.min), Ea (3.57 kcal), H (2.968 kcal/mol), Q(10) (1.33), k(cat) (24.57 min(-1)) and V-0 (7.2x10(3) mM(-1).min(-1)) were assessed. Additionally, the effects of Mg2+, Pb (2+), Fe2+, Fe3+, Cd2+, Cu2+, Zn2+, Co2+, Al3+, Mn2+ and Na+ on enzyme activity was recorded, and the IC50 values, K values and inhibition types were determined.