Characterization of Polyphenol Oxidase in Myrica rubra Fruits

doi:10.7506/spkx1002-6300-200923069

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (23): 306-308.doi: 10.7506/spkx1002-6300-200923069

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Characterization of Polyphenol Oxidase in Myrica rubra Fruits

XIAO Zhuo-bing1，CHEN Shang2，MA Ming-you1，YANG Zhao-xia2，WU Xian-ming2，HE Ze-qiang2

1. Key Laboratory for Forest Products and Chemical Industry Engineering, Jishou University, Zhangjiajie 427000, China；
2. College of Chemistry and Chemical Engineering, Jishou University, Jishou 416000, China

Received:2009-04-14 Revised:2009-08-21 Online:2009-12-01 Published:2010-12-29
Contact: XIAO Zhuo-bing E-mail:xiaoyddd@163.com

Abstract

Abstract:

The decrease of polyphenol content, in which polyphenol oxidase played an important role, were believed to related to the mildewing degree of Myrica rubra. In this paper, polyphenol oxidases in Myrica rubra were extracted and characterized. Results showed that the optimum substrate for polyphenol oxidase in Myrica rubra was 4-methylcatechol with the optimum pH 7.1 and optimum temperature 60℃, and Michaelis constant was 2.18×10- 3 mol/L with the max reaction rate (rmax) 2. 275 mg/L·min. The reaction mechanism can be described with monosubtrate reaction model.

Key words: Myrica rubra, mildewing, polyphenol oxidase, kenetics

CLC Number:

TS224.4

XIAO Zhuo-bing1，CHEN Shang2，MA Ming-you1，YANG Zhao-xia2，WU Xian-ming2，HE Ze-qiang2. Characterization of Polyphenol Oxidase in Myrica rubra Fruits[J]. FOOD SCIENCE, 2009, 30(23): 306-308.

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Characterization of Polyphenol Oxidase in Myrica rubra Fruits

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