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An indoleacetic acid (IAA) oxidizing enzyme was isolated from the pericarp of ripening tomato fruit by column chromatography fractionation. IAA oxidase from extracts of tomato pericarp exists in a high molecular weight form (>200,000) or in a low molecular weight form (∼40,000) or both depending upon extraction procedures. When IAA was oxidized by the high molecular weight form of IAA oxidase, a relatively long lag time was observed. The low molecular weight form of IAA oxidase activity showed no lag or a very short, 1‐ to 2‐minute lag period. Enzyme activity was optimal at pH 6.1 and was stimulated by 2,4‐dichlorophenol (DCP) and MnCl2. Neither 3‐methyleneoxindole nor indolealdehyde were found as a major IAA oxidation products. Moderate increase in activity of IAA oxidase activity was observed during ripening of tomato fruit.
Journal of Food Biochemistry – Wiley
Published: Apr 1, 1977
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