Studies on the Characteristics of Polyphenol Oxidase in Feicheng Peach Fruit
Polyphenol oxidase involved in enzymatic browning was extracted from Feicheng peach fruit and its characteristics were analyzed. Results showed that the polyphenol oxidase activity increased 19 and 12 times respectively after adding sodium dodecyl sulfate with the substrates of 4-tert-butylcatechol and chlorogenic acid. The catalytic efficiency enhanced 11.5 and 17 times respectively. The optimum pH value increased to 6.S. And 2-hydroxy-2,4,6tropolone was a typical competitive inhibitor. A partially denatured sodium dodecyl sulfate-poly aery lam ide gel electrophoresis showed the presence of two active bands with apparent molecular weight of 49 and 50 kDa. Under native isoelectric focusing, two bands existed in the acidic range with the pi of 5.7 and 5.8 both in soluble and membrane fractions. A band with the isoelectric point of 5.4 was also found in membrane fractions. No active band was obtained in soluble fractions of polyphenol oxidase. Only two kinds of antibodies were distinguished with western blotting in the three isoenzymes of membrane fractions. A totally denatured sodium dodecyl sulfate-polyacrylamide gel electrophoresis and western blotting indicated the presence of a single polypeptide with a molecular weight of 60 kDa.
Feicheng peach fruit polyphenol oxidase characteristic
Juan Wang
Department of Landscape Engineering Heze University Heze Shandong, China
国际会议
哈尔滨
英文
769-773
2012-06-16（万方平台首次上网日期，不代表论文的发表时间）