Pectin plays an important role on the kinetics properties of polyphenol oxidase from honeydew peach.
Food Chem
; 168: 14-20, 2015 Feb 01.
Article
en En
| MEDLINE
| ID: mdl-25172677
ABSTRACT
Polyphenol oxidase (PPO) was purified from peach pulp by a three-step column chromatographic procedure. The kinetics properties of the PPO fractions obtained from different purification steps were compared. All the fractions showed high affinities for (+)-catechin and (-)-epicatechin. The optimum pHs and optimum temperatures for all the fractions were the same. However, the fraction that contained pectin was more sensitive to the change of pH, and it had a lower affinity for the substrates and a higher thermostability than the fractions without pectin. In addition, the protein impurities in PPO fractions might have no effect on the properties of PPO. l-Cysteine and glutathione were effective for the inhibition of all the PPO fractions, while NaF inhibited moderately. However, the pectin could reduce the inhibition effects of those inhibitors.
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Texto completo:
1
Bases de datos:
MEDLINE
Asunto principal:
Proteínas de Plantas
/
Pectinas
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Catecol Oxidasa
/
Prunus persica
Idioma:
En
Revista:
Food Chem
Año:
2015
Tipo del documento:
Article