Single and Combined Inhibitory Effects of Inhibitors against Polyphenol Oxidase from Pingguoli Pear (Pyrus bretchneideri Rehd cv Pingguoli) Fruits

doi:10.7506/spkx1002-6300-201002069

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (2 ): 277-279.doi: 10.7506/spkx1002-6300-201002069

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Single and Combined Inhibitory Effects of Inhibitors against Polyphenol Oxidase from Pingguoli Pear (Pyrus bretchneideri Rehd cv Pingguoli) Fruits

ZHAO Jian-hua1，ZHENG Yu-shu2，LI Guan-hao1，QUAN Wu-rong1,*

1. Agricultural College, Yanbian University, Longjing 133400, China；2.Yanbian Chaoyi Hospital, Yanji 133000, China

Received:2009-05-05 Online:2010-01-15 Published:2010-12-29
Contact: QUAN Wu-rong1,* E-mail:wrquan@ybu.edu.cn

Abstract

Abstract:

Crude polyphenol oxidase (PPO) in Pingguoli pear fruits was prepared through sequential steps of homogenization followed by extraction with acetone. The single inhibitory effects of glutathione, cysteine and sodium sulfite against the enzyme were evaluated according to residue enzyme activity. Subsequently, to obtain the optimal inhibitory effect, the above inhibitors were compounded and the optimal formulation was investigated using orthogonal array design. Results showed that glutathione exhibited a good inhibitory effect against this enzyme with half-inhibitory concentration of 300μmol/L and maximal inhibitory concentration of 500 μ mol/L, which was stronger than that of other two inhibitors.

Key words: Pingguoli pear, polyphenol oidase, inhibitor

CLC Number:

TS255.36

ZHAO Jian-hua1，ZHENG Yu-shu2，LI Guan-hao1，QUAN Wu-rong1,*. Single and Combined Inhibitory Effects of Inhibitors against Polyphenol Oxidase from Pingguoli Pear (Pyrus bretchneideri Rehd cv Pingguoli) Fruits[J]. FOOD SCIENCE, 2010, 31(2 ): 277-279 https://doi.org/10.7506/spkx1002-6300-201002069

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Single and Combined Inhibitory Effects of Inhibitors against Polyphenol Oxidase from Pingguoli Pear (Pyrus bretchneideri Rehd cv Pingguoli) Fruits

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