Study on Purification of Polyphenoloxidase in Flesh of Nanguo Pear by Ammonium Sulphate

FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (7): 32-34.

Previous Articles Next Articles

Study on Purification of Polyphenoloxidase in Flesh of Nanguo Pear by Ammonium Sulphate

XIN Guang, ZHU Feng-Mei, LIU Chang-Jiang

1.Department of Chemistry, Anshan Normal University;2.Food Science College, Shenyang Agricultural University

Online:2005-07-15 Published:2011-09-19

Abstract

Abstract: The purification of polyphenoloxidase(PPO) in flesh of Nanguo pear has been studied. At the end of the (NH4)2SO4precipitation and dialysis step, 2.1-fold purification was achieved. According to the gel electrophoresis analysis, two bands ofisoenzymes of crude polyphenoloxidase in flesh were expressed and Rf value respectively, 0.21, 0.26 and six bands ofpolyphenol oxidase in flesh after the (NH4)2SO4 precipitation were expressed and Rf value respectively, 0.21, 0.26, 0.30,0.39, 0.48 and 0.51.

Key words: Nanguo pear, PPO, ammonium sulphate, purification, isoenzyme

XIN Guang, ZHU Feng-Mei, LIU Chang-Jiang. Study on Purification of Polyphenoloxidase in Flesh of Nanguo Pear by Ammonium Sulphate[J]. FOOD SCIENCE, 2005, 26(7): 32-34.

[1]	XIANG Ting, XIA Chen, LIU Jianhua, WANG Chaoran, SHEN Jianfu. Separation, Structural Identification and Anti-tumor Effects of New Compounds from Cordyceps militaris [J]. FOOD SCIENCE, 2021, 42(8): 235-242.
[2]	HU Yiran, LI Jieqing, LIU Honggao, FAN Maopan, WANG Yuanzhong. Species Identification of Common Wild Edible Bolete in Yunnan by Fourier Transform Mid-infrared Spectroscopy Coupled with Support Vector Machine [J]. FOOD SCIENCE, 2021, 42(8): 248-256.
[3]	WANG Wei, LI Jinjin, CHI Hai. Purification and Antimicrobial Mechanism of Amylocyclicin W5 Produced by Bacillus amyloliquefaciens DH8030 [J]. FOOD SCIENCE, 2021, 42(7): 29-34.
[4]	WEI Chenye, BAO Xiaowei, WANG Juan, HE Mengmeng, ZENG Lanjun, ZHANG Yatao. Isolation, Purification and Antioxidant Activity of Polysaccharides from the Fruit of Hippophae rhamnoides [J]. FOOD SCIENCE, 2021, 42(4): 227-232.
[5]	HU Xiao, ZHOU Ya, CHEN Xingxing, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, YANG Shaoling. Preparation, Purification and in Vitro Evaluation of Antioxidant Peptides from Tilapia (Oreochromis niloticus Sarcoplasmic Protein [J]. FOOD SCIENCE, 2021, 42(3): 63-70.
[6]	WANG Ya, ZHANG Cuncun, FU Yuye, ZHANG Fan, WANG Jie, WANG Wenxiu. Non-destructive Detection of Volatile Basic Nitrogen Content in Prawns (Fenneropenaeus chinensis) Based on Spectral and Image Information Infusion [J]. FOOD SCIENCE, 2021, 42(2): 283-290.
[7]	YANG Qile, DING Yifeng, ZHANG Yu, NIE Ruonan, LI Yameng, WANG Jia, WANG Xiaohong. Sequence Analysis and Binding Activity of Salmonella Phage LPST144 Tail Fiber gp38 [J]. FOOD SCIENCE, 2021, 42(2): 66-73.
[8]	GAO Zhaojian, WANG Qiufen, DING Feihong, XU Xiang, ZHAO Yifeng, JIAO Wei, CHEN Teng. Screening and Mutagenesis of Broad-Spectrum Antagonistic Bacillus licheniformis and Purification and Identification of Antimicrobial Substances Produced by Its Mutant [J]. FOOD SCIENCE, 2021, 42(2): 143-150.
[9]	LI Yujing, SUN Liping, ZHUANG Yongliang. Purification and Thermal Stability of Geraniin from Rambutan (Nephelium lappaceum) Peels [J]. FOOD SCIENCE, 2021, 42(15): 44-49.
[10]	GAO Zhaojian, DING Feihong, CHEN Huan, GENG Yunlong, ZHAO Yifeng. Purification and Characterization of Antifungal Chitinase from Penicillium chrysogenum [J]. FOOD SCIENCE, 2021, 42(14): 129-136.
[11]	HUANG Qinqin, FAN Fengjiao, LI Peng, FAN Yan, ZOU Yanyu, FANG Yong. Analysis of Alkylresorcinol Homologues in Wheat Flour by GC-MS and LC-MS/MS [J]. FOOD SCIENCE, 2021, 42(14): 187-194.
[12]	YANG Ruqing, CHEN Shoufeng, XIAO Linlin, CHEN Yulei, SUN Lechang, ZHANG Lingjing, LIU Guangming, CAO Minjie. Prolyl Endopeptidase from Sea Bass (Lateolabrax japonicus): Purification, Characterization and Molecular Cloning [J]. FOOD SCIENCE, 2021, 42(14): 78-85.
[13]	GAO Huawu, WANG Yan, ZHOU Peng, YE Shu, SONG Hang, WANG Guangyun, CAI Biao. Protective Effect of Genistein on Aβ25-35-Induced Hippocampal Neuron Injury by Regulating Ca2+-CaMKIV Pathway [J]. FOOD SCIENCE, 2021, 42(13): 121-126.
[14]	SHA Yuhuan, MAO Xiaoying, WU Qingzhi, ZHANG Jian, CHENG Weidong. Flavonoid Composition and Antioxidant Activity of Diaphragma juglandis Fructus [J]. FOOD SCIENCE, 2021, 42(12): 91-98.
[15]	CUI Xiaoying, PENG Xinyan, HE Hongjun, ZHANG Min, ZHANG Xiaotong. Separation, Purification and Enzymatic Characterization of Polyphenol Oxidase from Taro [J]. FOOD SCIENCE, 2021, 42(12): 107-115.

Study on Purification of Polyphenoloxidase in Flesh of Nanguo Pear by Ammonium Sulphate

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments