Purification of d'Anjou Pear (Pyrus communis L.) Polyphenol Oxidase
نویسندگان
چکیده
منابع مشابه
Inhibitory Effect of Cysteine and Glycine Upon Partial Purified Polyphenol Oxidase of Pyrus communis
L-glycine and L-cysteine, exhibit strong inhibition of partial purified PPO of wild pear. The concentration of L-glycine inhibiting PPO activity by 50% (IC ) was 0.8 and 0.5 mM for catechol oxidation and 50 0.75 and 0.5 mM for pyrogallol oxidation at pH 5 and 7, respectively. IC for L-cysteine calculated, 0.6 and 0.35 50 for catechol oxidation and 0.55 and 0.75 mM for pyrogallol oxidation at pH...
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ژورنال
عنوان ژورنال: Plant Physiology
سال: 1985
ISSN: 0032-0889,1532-2548
DOI: 10.1104/pp.78.2.256