Activation of Purified Polyphenol Oxidase and Laccase of Chickpea Cv Iccv10 by Sodium Dodecyl Sulfate

Polyphenol oxidase (PPO) (E.C. 1.14.18.1) also known as phenolase, catechol oxidase, catecholase, monophenol oxidase, o-diphenol oxidase and orthophenolase based on their substrate specificity, is widely distributed in plants and fungi (Mayer, 2006; Kaur et al., 2010; Asha et al., 2011; Pawar and Ingle, 2014). PPOs have been purified and characterized from a wide range of plant species and a variety of tissues, and activity levels using common substrates vary widely (Constabel and Barbehenn, 2008; Gayatridevi et al., 2014). Based on its association with browning reactions in crop plants, PPO has been characterized in a wide variety of food plants including banana, wheat, quince, and avocado, and a number of chemical inhibitors have been identified (Yoruk and Marshall, 2003; Mayer, 2006). In parallel, the potential roles for PPO in plant defense against pests have motivated many studies on PPO in an ecological context, though few of these have used a transgenic approach.