Comparison of Polyphenol Oxidases Prepared From Different Parts of Artichoke (Cynara Scolymus L.)
Küçük Resim Yok
Tarih
2011
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis Inc
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Artichoke polyphenol oxidases (PPOs) were obtained by (NH4)2SO4 precipitation using ascorbic acid, polyvinylpyrrolidone, and Triton X-100. The PPO content of artichoke head (AHPPO) was 8820 units (mg protein)-1 as compared with 3370 units (mg protein)-1 in artichoke leaves-and-stem (ALSPPO) by using catechol as a substrate. The substrates of both AHPPO and ALSPPO are o-diphenols, such as catechol, pyrogallol, and L-DOPA. Optimum pH and temperature of both PPOs were determined. AHPPO had higher thermal stability than ALSPPO. Also, Tm (the midpoint of thermal inactivation) and t1/2 (half-life) values were determined. Km and Vmax of both PPOs were observed to be similar. Twelve inhibitors were tested and their I50 values were determined. The most effective inhibitors were found to be potassium cyanide, ascorbic acid, L-cysteine, and thiourea. Sodiumdodecylsulfate, urea, and cupric sulfate caused an increase about 20-30% in the PPO activity.
Açıklama
Anahtar Kelimeler
Polyphenol Oxidase, (Cynara Scolymus L, ), Artichoke Head, Artichoke Leaves, Thermal Stability, Kinetic, Partial-Purification, Extracts, Removal, Leaves, Fruits, Heads, Ppo
Kaynak
International Journal Of Food Properties
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
14
Sayı
4
