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Characterization of Polyphenol Oxidase from Yali Pear

LI Jian1,XU Yan-cong1,HUANG Mei2,YANG Yang2,CAO Jian-kang2,JIANG Wei-bo2,*   

  1. 1. Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Food Flavor
    Chemistry, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China;
    2. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
  • Online:2013-08-15 Published:2013-09-03
  • Contact: JIANG Wei-bo

Abstract:

Polyphenol oxidase (PPO) was extracted from Yali pear, and the effects of pH, temperature, activator, and
inhibitor on its activity were explored by spectroscopy. The PPO showed high activity at pH 4.0 to 6.0. Heat inactivation
studies showed a rapid decrease in enzyme activity at 80 ℃. Its activity was inhibited by 96.8% and 98.3% in the presence
of 0.5 mmol/L ascorbic acid and L-cysteine, respectively. In addition, the enzyme activity was enhanced by sodium dodecyl
sulfate (by 435%) and CuCl2.

Key words: Yali pear, polyphenol oxidase, inhibitor, activator

CLC Number: