Study on the Characteristics of Polyphenol Oxidase in Banana

FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (3): 45-48.

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Study on the Characteristics of Polyphenol Oxidase in Banana

ZHANG Yong, CHI Jian-Wei, WEN Qi-Biao, ZHANG Ming-Wei, XU Zhi-Hong

1.College of Food and Biological Engineering South China University of Technology;2.Agro-Biotechnical Research Institute Academy of Agricultural Sciences

Online:2004-03-15 Published:2011-10-24

Abstract

Abstract: Taking catechol as substrate,this article made a research on the characteristics of polyphenol oxidase(PPO)ofbanana by spectrophotometer ,including its catalytic characteristics, the optimum temperature, the optimun pH, the thermody-namic stability of enzyme and so on. The results showed that the optimum temperature and pH were 25℃ and 5.0 respecfively.ThePPO was inactivated at 75℃ for 5min and the extinct condition of PPO was 20s at 100℃.The PPO had isoenzyme in its mixture.

Key words: banana, polyphenol oxidase, browing, isoenzyme

ZHANG Yong, CHI Jian-Wei, WEN Qi-Biao, ZHANG Ming-Wei, XU Zhi-Hong. Study on the Characteristics of Polyphenol Oxidase in Banana[J]. FOOD SCIENCE, 2004, 25(3): 45-48.

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Study on the Characteristics of Polyphenol Oxidase in Banana

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