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

页码：1156 / 1162

页数：7