Inhibitory Effects of Phosphotungstate against Chinese Yam Polyphenoloxidase and Some Microbes

doi:10.7506/spkx1002-6630-200903010

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (3): 51-53.doi: 10.7506/spkx1002-6630-200903010

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Inhibitory Effects of Phosphotungstate against Chinese Yam Polyphenoloxidase and Some Microbes

WANG Li1，WANG Fang2，CAI Hui-nong1,*

(1.School of Biotechnology, Jimei University, Xiamen 361021, China ；
2.College of Chemistry and Life Science, Quanzhou Normal University, Quanzhou 362000, China)

Received:2008-01-18 Revised:2008-06-03 Online:2009-02-01 Published:2010-12-29
Contact: WANG Li1 E-mail:wanglimerry@xmu.edu.cn

Abstract

Abstract:

In this study, inhibitory effects of phosphotungstate on activity of Chinese yam polyphenoloxidase (PPO) and some bacteria and fungi. The results showed that phosphotungstate can significantly inhibit PPO activity and the inhibitor concentration leading to 50% activity loss (IC50) is determined to be 1.68 mmol/L. The inhibition is presented as is a noncompetitive reversible reaction. This study will give a theoretical support for phosphotungstate used as food preservative agent.

Key words: phosphotungtate, Chinese yam polyphenoloxidase, microbe, inhibition

CLC Number:

Q356.1

WANG Li1，WANG Fang2，CAI Hui-nong1,*. Inhibitory Effects of Phosphotungstate against Chinese Yam Polyphenoloxidase and Some Microbes[J]. FOOD SCIENCE, 2009, 30(3): 51-53.

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Inhibitory Effects of Phosphotungstate against Chinese Yam Polyphenoloxidase and Some Microbes

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