Study on Characters and Inhibition of PPO in Mango Fruit

Abstract

Abstract: The activity of mango polyphenol oxidase (PPO) was determined by spectrophotometer at 420nm using catechol as substrate. The effects of the temperature, pH, substrate concentration and inhibitors on PPO were studied and the reaction kinetic equation was established. The results showed that the optimum temperature and pH were 50℃ and pH6.86, respectively. The reaction kinetic of enzymatic browning in this experiment built accorded with Michaelis Equation model. The Km, Vmax and kinetic Equation were 0.0173mol/L, 192U/g·min and v=192[S]/(0.0173+[S]) using catechol as substrate, respectively. The five inhibitors had different effects on inhibiting enzymatic browning and the inhibiting effect as follow: ascorbic acid>L-cysteine >sodium hydrogen sulfite>citric acid>acetic acid.

Key words: , mango； enzymatic browning； PPO； reaction kinetics； inhibitor；

TANG Feng-xia,WEI Hao-cheng,CAO Yu. Study on Characters and Inhibition of PPO in Mango Fruit[J]. FOOD SCIENCE, 2006, 27(12): 156-160.

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Study on Characters and Inhibition of PPO in Mango Fruit

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