Title: Enzymological Characterization of Polyphenol Oxidase from Chayote Fruits
Abstract: Freshly-prepared crude polyphenol oxidase(PPO) from chayote was enzymologically characterized in the present study.Results showed that the optimal reaction pH and temperature for this enzyme were 7.5 and 30 ℃,respectively,and substrate concentration was positively correlated with enzyme activity.This enzyme could quickly catalyze the oxidation of pyrogallic acid as a substrate,but exhibited relatively low catalysis activity towards catechol,hydroquinone and resorcinol.The activity of this enzyme was inhibited by vitamin C,citric acid,sodium tetraborate,magnesium chloride and EDTA-2Na in decreasing order.With increasing concentration,there was an increase in inhibitory effects of vitamin C and citric acid against enzyme activity.
Publication Year: 2010
Publication Date: 2010-01-01
Language: en
Type: article
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