Selected kinetic properties of polyphenol oxidase extracted from rosmarinus officinalis l

AYDEMİR T.

International Journal of Food Properties, cilt.13, sa.3, ss.475-485, 2010 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 13 Sayı: 3
  • Basım Tarihi: 2010
  • Doi Numarası: 10.1080/10942910802641993
  • Dergi Adı: International Journal of Food Properties
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.475-485
  • Anahtar Kelimeler: Plant polyphenol oxidase, Rosmarinus officinalis, Heat inactivation, pH stability, Characterization
  • Manisa Celal Bayar Üniversitesi Adresli: Evet

Özet

Polyphenol oxidase from Rosmarinus officinalis L. (PPO, EC 1:14:18.1) was extracted and partially purified by using (NH4)2SO 4 precipitation and dialysis. Stable and highly active PPO extracts were obtained using 0.5% (w/v) PEG and 0.5% (w/v) Triton X-100 in 0.1 M phosphate buffer 7.0. KM values were found to be as 14.3 mM for catechol. Four isoenzymes of Rosemary PPO were detected by PAGE with DL-dopa substrate. The enzyme was strongly inhibited by dithiotreitol, sodium metasulfite, sodium thiosulfate, ascorbic acid, and L-cysteine. Metal ions Ca++, Mg++, and Mn++ were poor inhibitors of rosemary PPO at 10 Mm. Copyright © Taylor & Francis Group, LLC.