Enzymatic Properties of Polyphenol Oxidase from Kuerle Pear

doi:10.7506/spkx1002-6630-201021062

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (21): 275-278.doi: 10.7506/spkx1002-6630-201021062

• Bioengineering • Previous Articles Next Articles

Enzymatic Properties of Polyphenol Oxidase from Kuerle Pear

ZHU Lu-ying1，WU Wei-wei1,2，SUN Jie1，DU Ting-ting1

1. College of Life Sciences, Ludong University, Yantai 264025, China；
2. College of Animal Science and Technology, Agricultural University of Hebei, Baoding 071001, China

Received:2010-03-15 Online:2010-11-15 Published:2010-12-29
Contact: ZHU Lu-ying E-mail:lyzhu@126.com

Abstract

Abstract:

Enzymological characterization of the polyphenol oxidase (PPO) from Kuerle pear towards catechol as a substrate was conducted using spectrophotometry method. The results showed that the optimal pH and temperature for this enzyme was 5.7 and 42 ℃. High temperature treatment could inhibit PPO activity. The kinetics of PPO reaction was in accord with the Michaelis-Menten equation, with Km and Vmax values of 0.152 mol/L and 169.49 U/min, respectively. Ascorbic acid exhibited stronger inhibition effect on PPO activity than citric acid, NaCl and EDTA-2Na.

Key words: Kuerle pear, polyphenol oxidase, enzymatic properties, inhibition effect

CLC Number:

Q554.1

ZHU Lu-ying1，WU Wei-wei1,2，SUN Jie1，DU Ting-ting1. Enzymatic Properties of Polyphenol Oxidase from Kuerle Pear[J]. FOOD SCIENCE, 2010, 31(21): 275-278 https://doi.org/10.7506/spkx1002-6630-201021062

[1]	LIU Ruobing, DU Qianqian, REN Zhiqiang, LIU Pei, ZHANG Song, PENG Yong. Mechanism of Synergistic Inhibition of Oxyresveratrol and Ascorbic Acid on Polyphenol Oxidase [J]. FOOD SCIENCE, 2026, 47(6): 49-57.
[2]	WU Ting, ZHU Yanbing, LI Hebin, CHEN Yanhong, HONG Tao, JIANG Zedong, NI Hui. Effect of C-terminal Non-catalytic Immunoglobulin-Like Domain on Enzymatic Properties and Structure of κ-Carrageenanase from Pseudoalteromonas tetraodonis [J]. FOOD SCIENCE, 2025, 46(9): 156-164.
[3]	WANG Bin, LIN Wei, YUAN Xiao. Research Progress in Mechanism and Preventive Technologies for the Browning of Fresh-Cut Fruits and Vegetables [J]. FOOD SCIENCE, 2025, 46(7): 367-384.
[4]	FU Changchun, YANG Ruijin, TONG Yanjun. Bioinformatics Analysis, Heterologous Expression and Enzymatic Properties of β-Galactosidase from Bifidobacterium bifidum ATCC 29521 [J]. FOOD SCIENCE, 2025, 46(6): 98-107.
[5]	WEI Zhen, CHEN Jinling, XU Linxiang. Bioinformatics Analysis, Heterologous Expression and Enzymatic Characterization of Dextranase from Streptococcus thermophiles LMG 18311 [J]. FOOD SCIENCE, 2025, 46(22): 246-256.
[6]	TIAN Xuezhi, CAO Zhihong, JIANG Naixiang, XIAO Zhijian, TANG Zheng, WANG Yongtao. Effect of High Hydrostatic Pressure Combined with Natural Inhibitors on Polyphenol Oxidase Activity and Related Quality Attributes of Cloudy Apple Juice [J]. FOOD SCIENCE, 2025, 46(2): 1-7.
[7]	XUE Zhenglian, WANG Yuqing, LI Chuang, LI Dandan, ZHU Sibao, LI Xiangfei. Heterologous Expression and Transglycosylation of Acarviosyltransferase [J]. FOOD SCIENCE, 2025, 46(2): 81-88.
[8]	LI Cong, NIU Yufeng, ZHAO Guozhu, ZHENG Fei. Enzymatic Characterization of Lytic Polysaccharide Monooxygenase TtLPMO9Y and Its Role in Juice Clarification and Cellulose Degradation [J]. FOOD SCIENCE, 2025, 46(17): 101-110.
[9]	CHEN Yinzhu, LI Qin, HU Kaidi, LI Jianlong, ZHAO Ning, GOU Liangxun, LIU Shuliang. C-terminal Substitution for Enhanced Catalytic Activity of Phenolic Acid Decarboxylase from Bacillus subtilis J6 and Its Molecular Dynamics Simulation [J]. FOOD SCIENCE, 2025, 46(10): 95-107.
[10]	HE Jingang, FENG Yunxiao, CHENG Yudou, GUAN Junfeng. Effect of Preharvest Aminoethoxyvinylglycine Treatment on Fruit Quality and Core Browning in ‘Huangguan’ Pear after Long-Term Cold Storage [J]. FOOD SCIENCE, 2024, 45(3): 159-166.
[11]	LIU Xieyuan, MA Ying, ZENG Qi, WENG Shuyi, LI Lijun, NI Hui,,, CHEN Feng. Effects of Catalase and/or Polyphenol Oxidase on the Aroma Quality of Instant Baiyaqilan Tea Powder [J]. FOOD SCIENCE, 2024, 45(22): 146-153.
[12]	SUN Tengteng, WANG Wei, SUN Jingjing, JIANG Chengcheng, HAO Jianhua. Expression and Enzymatic Properties of Domain-Deleted Mutants of Cyclodextrin Glucosyltransferase my20 [J]. FOOD SCIENCE, 2024, 45(20): 154-160.
[13]	LI Jinghao, LIANG Zhanhong, XIAO Gengsheng, XU Yujuan, YU Yuanshan, WU Jijun, PENG Jian, LI Lu, CHENG Lina. Effect of Ultra-high Pressure on the Stability of Polyphenol Oxidase in the Solid and Liquid States Analyzed by Molecular Dynamics Simulation [J]. FOOD SCIENCE, 2024, 45(16): 33-44.
[14]	LIU Xiangge, ZHAO Ziqi, WU Jiawei, YU Shuang, CHI Naiyu, WANG Xiaohui. Heterologous Expression and Enzymatic Characterization of β-N-Acetylhexosaminidase fromMarine Bacterium Pseudoalteromonas sp. DL-6 [J]. FOOD SCIENCE, 2024, 45(16): 68-76.
[15]	ZHU Rongjun, FANG Yaowei, YE Qinwen, HOU Xiaoyue, YANG Guang, YANG Yunqiong, LIU Shu. Screening, Identification and Enzymatic Properties of Myrosinase-Producing Sphingobacterium RJ35 [J]. FOOD SCIENCE, 2023, 44(6): 214-219.

Enzymatic Properties of Polyphenol Oxidase from Kuerle Pear

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments