Cloning and some properties of Japanese pear (Pyrus pyrifolia) polyphenol oxidase, and changes in browning potential during fruit maturation

被引：21
|
作者：
Nishimura, M [1 ]
Fukuda, C [1 ]
Murata, M [1 ]
Homma, S [1 ]
机构：
[1] Ochanomizu Univ, Dept Nutr & Food Sci, Bunkyo Ku, Tokyo 1128610, Japan
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2003年 / 83卷 / 11期
关键词：
Japanese pear (Pyrus pyrifiblia); polyphenol oxidase; cloning; enzymatic browning;
D O I：
10.1002/jsfa.1518
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
A PCR-amplified genomic DNA fragment encoding Japanese pear (Pyrus pyrifolia) polyphenol oxidase (PPO) was cloned and sequenced. The DNA appears to encode a 66kDa precursor protein consisting of a 56 kDa mature protein and a 9.5 kDa N-terminal transit peptide. The amino acid sequence showed high homology with apple PPO. The PPO mainly existed as a soluble fraction in cells and was limitedly proteolysed, while the mature form (56 kDa) was detected in plastids. Immature fruits showing high browning potential had high PPO activity and a high level of phenolics, while mature fruits showing little browning had high PPO activity but a low level of phenolics. (C) 2003 Society of Chemical Industry.
引用
收藏
页码：1156 / 1162
页数：7
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