PARTIAL PURIFICATION AND CHARACTERIZATION OF POLYPHENOL OXIDASE FROM FRESH-CUT CHINESE WATER CHESTNUT |
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| Authors: | SHENGMIN LU GANGPING TONG YING LONG HAO FENG |
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| Affiliation: | Ningbo Key Laboratory of Agricultural Products Processing Technology Zhejiang Wanli University Ningbo, 315100, China; Department of Food Science Sichuan Agricultural University Ya'an, 625014, China; Department of Food Science and Human Nutrition University of Illinois at Urbana-Champaign Urbana, IL 61801 |
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| Abstract: | The characteristics of polyphenol oxidase (PPO) from Chinese water chestnut (CWC) and its potential inhibitors for browning reactions were investigated. PPO was isolated from fresh‐cut CWC and was purified on a Sephadex G‐100 column, with a yield of total activity close to 10%. The molecular weight, Michaelis constant (Km), substrate specificity, optimal pH and temperature of CWC PPO were examined. Kinetic studies indicated that the Km and Vmax values of CWC PPO for catechol were 10.32 mmol/L and 6.452 × 104 U/min, respectively. The optimal pH and temperature for CWC PPO was 6.5 and 40C, respectively. Among the browning inhibitors tested, 4‐hexylresorcinol, at a concentration of 0.3 mmol/L, showed the strongest inhibition (70%) against the PPO activity of CWC, followed by 3.0 mmol/L N‐acetyl‐L‐cysteine with an inhibition of 53%. |
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