Study on Isolation and Activity of Polyphenol Oxidase(PPO) from Mulberry Leaves

Abstract

Abstract: The characteristics of polyphenol oxidase(PPO) extracted from mulberry leaves were studied with spectrophotometer method and scanning electron microscopy,and the inhibitory effects of different inhibitors on the activity of PPO were studied as well. The results showed that PPO are fibrous protein. Its optimum pH value and temperature are 7.0 and 40 ℃,respectively. At the same concentrations,the inhibitory effects of different inhibitors are ranked as follows:ascorbic acid>sodium hydrogen sulfite>citric acid>magnesium chloride>sodium chloride.

Key words: mulberry leaf, polyphenol oxidase, purification, activity

HUANG Tao, YANG Yang, NIE Jing-Ran, LIANG Jin-Tian. Study on Isolation and Activity of Polyphenol Oxidase(PPO) from Mulberry Leaves[J]. FOOD SCIENCE, 2008, 29(12): 473-476.

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Study on Isolation and Activity of Polyphenol Oxidase(PPO) from Mulberry Leaves

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