Partial purification and characterization of polyphenol oxidase and peroxidase from chestnut kernel

文献类型： 外文期刊

第一作者： Gong, Zhiqing

作者： Gong, Zhiqing;Cheng, Anwei;Wang, Wenliang;Gong, Zhiqing;Li, Dajing;Liu, Chunquan

作者机构：

关键词： Chestnut; Polyphenol oxidase; Peroxidase; Purification; Characterization

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2015 年 60 卷 2 期

页码：

收录情况： SCI

摘要： Presently there is very little information about the properties of polyphenol oxidase (PPO) and peroxidase (POD) from chestnut, which are both related with chestnut browning. The chestnut PPO and POD were partially purified by acetone extraction, 30-80 g/100 mL ammonium sulfate fractionation, DE-52 anion-exchange column. PPO and POD activity increased 4.6-fold and 9.52-fold, its yields were 2.03 U/100 U and 4.21 U/100 U, and its specific activity was 1375 and 16,500 U mg(-1) protein after DE-52. SDS-PAGE results indicated that the molecular mass of PPO and POD was approximately 32.5 and 30.3 kDa, respectively. Its optima pH value for catalyzing catechol and 2-hydroxy phenol was both 7.0. The optimum temperature of PPO and POD for catalyzing catechol and 2-hydroxy phenol was found to be 40 and 50 degrees C, respectively. PPO showed the highest affinity to catechol among all our selected substrates. The K-m and V-max of PPO for substrate catechol were 92 mmol/L and 1.53 Delta OD/min. The K-m and V-max of POD for substrate 2-hydroxy phenol were 49 mmol/L and 0.2373 Delta OD/min. The investigation on the properties of PPO and POD is greatly important for minimizing the losses caused by fruit browning during chestnut processing. (C) 2014 Elsevier Ltd. All rights reserved.

分类号： TS2

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