Characterization of Polyphenol Oxidase from Eruca sativa

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Sakarya Üniversitesi Fen Bilimleri Enstitüsü Dergisi
Volume:27 Issue:4
Characterization of Polyphenol Oxidase from Eruca sativa

Characterization of Polyphenol Oxidase from Eruca sativa

Authors : Negin SHABNAM, Sibel KAHRAMAN

Pages : 887-894

Doi:10.16984/saufenbilder.1174501

View : 57 | Download : 63

Publication Date : 2023-08-25

Article Type : Research Paper

Abstract :Enzymatic browning reactions by polyphenol oxidases cause alteration of appearance, flavor and nutritive value of vegetables and fruits. It is one of the important problems for vegetables used as salads and causes lots of economic losses. In this study, polyphenol oxidase insert ignore into journalissuearticles values(PPO); from Eruca sativa was extracted and characterization studies were carried out. Substrate specificity for variable substrates, optimum pH, optimum temperature, effect of different metal ions were assayed. Km and Vmax values were determined as for pyrocatechol Km = 10.24 mM, Vmax = 0.0018 U min-1, catechin; Km = 12.57 mM, Vmax = 0.0012 U min-1, gallic acid; Km = 23.07 mM, Vmax = 0.0001 U min-1. Optimum pH and temperature were determined as pH:7.0 and 20 oC respectively. Effect of various metal ions such as, K+, Fe2+, Mg2+, Zn2+, Cu2+ and Hg2+ on enzyme activity were measured. K+, Mg2+, Zn2+, Cu2+ ions inhibited PPO activity significantly. However Fe2+ ion did not inhibit PPO activity.
Keywords : Characterization, Eruca sativa, enzyme, polyphenol oxidase

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