Purification and characterization of polyphenol oxidase (PPO) from water yam (Dioscorea alata)
Polyphenol oxidase (PPO) is responsible for the enzymatic browning of fruits and vegetables, and thus has negative effects on the quality of food. In this study, extraction and purification of PPO from water yam was performed successfully, and the characteristics of PPO and inhibitors of enzyme acti...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2019-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2019.1634645 |
| _version_ | 1819158830097891328 |
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| author | Xinyan Peng Chao Du Haiyang Yu Xiaoyu Zhao Xiuyuan Zhang Xiaoyu Wang |
| author_facet | Xinyan Peng Chao Du Haiyang Yu Xiaoyu Zhao Xiuyuan Zhang Xiaoyu Wang |
| author_sort | Xinyan Peng |
| collection | DOAJ |
| description | Polyphenol oxidase (PPO) is responsible for the enzymatic browning of fruits and vegetables, and thus has negative effects on the quality of food. In this study, extraction and purification of PPO from water yam was performed successfully, and the characteristics of PPO and inhibitors of enzyme activity were analysed. The results showed that PPO activity improved by 4.58-fold through the DEAE-Sepharose and Superdex G-75 purification technique, which reached electrophoretic purity. The enzyme molecular weight was estimated to be 32 kDa. The optimum pH and temperature values of PPO were 6.0 and 35°C, respectively, and it was not thermostable at higher temperatures. PPO had the highest substrate affinity towards catechol (Km = 27.82 mmol/L and Vmax = 1.464 △A/min). The most effective inhibitor was L-cysteine followed by ascorbic acid and sodium sulfite. |
| first_indexed | 2024-12-22T16:30:53Z |
| format | Article |
| id | doaj.art-c9445a5e10434fe49f3e0ed0257c1e30 |
| institution | Directory Open Access Journal |
| issn | 1947-6337 1947-6345 |
| language | English |
| last_indexed | 2024-12-22T16:30:53Z |
| publishDate | 2019-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj.art-c9445a5e10434fe49f3e0ed0257c1e302022-12-21T18:20:03ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452019-01-0117167668410.1080/19476337.2019.16346451634645Purification and characterization of polyphenol oxidase (PPO) from water yam (Dioscorea alata)Xinyan Peng0Chao Du1Haiyang Yu2Xiaoyu Zhao3Xiuyuan Zhang4Xiaoyu Wang5Ludong UniversityLudong UniversityShandong Business InstituteLudong UniversityLudong UniversityLudong UniversityPolyphenol oxidase (PPO) is responsible for the enzymatic browning of fruits and vegetables, and thus has negative effects on the quality of food. In this study, extraction and purification of PPO from water yam was performed successfully, and the characteristics of PPO and inhibitors of enzyme activity were analysed. The results showed that PPO activity improved by 4.58-fold through the DEAE-Sepharose and Superdex G-75 purification technique, which reached electrophoretic purity. The enzyme molecular weight was estimated to be 32 kDa. The optimum pH and temperature values of PPO were 6.0 and 35°C, respectively, and it was not thermostable at higher temperatures. PPO had the highest substrate affinity towards catechol (Km = 27.82 mmol/L and Vmax = 1.464 △A/min). The most effective inhibitor was L-cysteine followed by ascorbic acid and sodium sulfite.http://dx.doi.org/10.1080/19476337.2019.1634645water yampolyphenol oxidaseextractionpurificationcharacterization |
| spellingShingle | Xinyan Peng Chao Du Haiyang Yu Xiaoyu Zhao Xiuyuan Zhang Xiaoyu Wang Purification and characterization of polyphenol oxidase (PPO) from water yam (Dioscorea alata) CyTA - Journal of Food water yam polyphenol oxidase extraction purification characterization |
| title | Purification and characterization of polyphenol oxidase (PPO) from water yam (Dioscorea alata) |
| title_full | Purification and characterization of polyphenol oxidase (PPO) from water yam (Dioscorea alata) |
| title_fullStr | Purification and characterization of polyphenol oxidase (PPO) from water yam (Dioscorea alata) |
| title_full_unstemmed | Purification and characterization of polyphenol oxidase (PPO) from water yam (Dioscorea alata) |
| title_short | Purification and characterization of polyphenol oxidase (PPO) from water yam (Dioscorea alata) |
| title_sort | purification and characterization of polyphenol oxidase ppo from water yam dioscorea alata |
| topic | water yam polyphenol oxidase extraction purification characterization |
| url | http://dx.doi.org/10.1080/19476337.2019.1634645 |
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