Characterization of Polyphenol Oxidase from Eruca sativa
نویسندگان
چکیده
Enzymatic browning reactions by polyphenol oxidases cause alteration of appearance, flavor and nutritive value vegetables fruits. It is one the important problems for used as salads causes lots economic losses. In this study, oxidase (PPO) from Eruca sativa was extracted characterization studies were carried out. Substrate specificity variable substrates, optimum pH, temperature, effect different metal ions assayed. Km Vmax values determined pyrocatechol = 10.24 mM, 0.0018 U min-1, catechin; 12.57 0.0012 gallic acid; 23.07 0.0001 min-1. Optimum pH temperature pH:7.0 20 oC respectively. Effect various such as, K+, Fe2+, Mg2+, Zn2+, Cu2+ Hg2+ on enzyme activity measured. inhibited PPO significantly. However Fe2+ ion did not inhibit activity.
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ژورنال
عنوان ژورنال: Sakarya University Journal of Science
سال: 2023
ISSN: ['1301-4048', '2147-835X']
DOI: https://doi.org/10.16984/saufenbilder.1174501