Comparison of biochemical properties and thermal inactivation of membrane‐bound polyphenol oxidase from three apple cultivars (Malus domestica Borkh)

Comparison of biochemical properties and thermal inactivation of membrane‐bound polyphenol... A comparative study of the properties of membrane‐bound polyphenol oxidase (mPPO) from three apple cultivars, namely Red Fuji (FJ), Granny Smith (GS) and Golden Delicious (GD), was carried out for the first time. Data indicate that mPPOs from three cultivars exhibit significantly different properties. GS mPPO had the strongest affinity to catechol, but FJ mPPO had the highest maximum velocity. Red Fuji (FJ) mPPO had the significantly higher activity than those of GD and GS mPPOs. Red Fuji (FJ) mPPO had the highest activity at pH 8.00, while GD and GS mPPOs at 4.50 and 7.50–8.00, respectively. Red Fuji (FJ) mPPO was more stable than GD and GS mPPOs over the pH range of 5.0–8.5. The optimal temperature for GS mPPO was within 70–75 °C, which is higher than those for mPPOs from FJ and GD. Thermal inactivation of the three mPPOs followed a first‐order kinetic model with different inactivation kinetic parameters. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png International Journal of Food Science & Technology Wiley

Comparison of biochemical properties and thermal inactivation of membrane‐bound polyphenol oxidase from three apple cultivars (Malus domestica Borkh)

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Publisher
Wiley Subscription Services, Inc., A Wiley Company
Copyright
International Journal of Food Science and Technology © 2018 Institute of Food Science and Technology
ISSN
0950-5423
eISSN
1365-2621
D.O.I.
10.1111/ijfs.13676
Publisher site
See Article on Publisher Site

Abstract

A comparative study of the properties of membrane‐bound polyphenol oxidase (mPPO) from three apple cultivars, namely Red Fuji (FJ), Granny Smith (GS) and Golden Delicious (GD), was carried out for the first time. Data indicate that mPPOs from three cultivars exhibit significantly different properties. GS mPPO had the strongest affinity to catechol, but FJ mPPO had the highest maximum velocity. Red Fuji (FJ) mPPO had the significantly higher activity than those of GD and GS mPPOs. Red Fuji (FJ) mPPO had the highest activity at pH 8.00, while GD and GS mPPOs at 4.50 and 7.50–8.00, respectively. Red Fuji (FJ) mPPO was more stable than GD and GS mPPOs over the pH range of 5.0–8.5. The optimal temperature for GS mPPO was within 70–75 °C, which is higher than those for mPPOs from FJ and GD. Thermal inactivation of the three mPPOs followed a first‐order kinetic model with different inactivation kinetic parameters.

Journal

International Journal of Food Science & TechnologyWiley

Published: Jan 1, 2018

Keywords: ; ; ; ;

References

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