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PROPERTIES OF IAA OXIDASE FROM RIPENING TOMATO FRUIT

PROPERTIES OF IAA OXIDASE FROM RIPENING TOMATO FRUIT 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. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Biochemistry Wiley

PROPERTIES OF IAA OXIDASE FROM RIPENING TOMATO FRUIT

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References (53)

Publisher
Wiley
Copyright
Copyright © 1977 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0145-8884
eISSN
1745-4514
DOI
10.1111/j.1745-4514.1977.tb00174.x
Publisher site
See Article on Publisher Site

Abstract

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

Journal of Food BiochemistryWiley

Published: Apr 1, 1977

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