Partial purification and characterization of polyphenol oxidase from fresh-cut chinese water chestnut

L. U. Shengmin, Gangping Tong, Ying Long, Hao Feng

Research output: Contribution to journalArticle

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 (K m), substrate specificity, optimal pH and temperature of CWC PPO were examined. Kinetic studies indicated that the K m and V max values of CWC PPO for catechol were 10.32 mmol/L and 6.452 × 10 4 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%.

Original languageEnglish (US)
Pages (from-to)123-137
Number of pages15
JournalJournal of Food Biochemistry
Volume30
Issue number2
DOIs
StatePublished - Apr 1 2006

ASJC Scopus subject areas

  • Food Science
  • Biophysics
  • Pharmacology
  • Cell Biology

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