The purification and characterisation of polyphenol oxidase from green bean (Phaseolus vulgaris L.)

被引：38

作者：

Guo, Li ^{[1
]}

Ma, Ying ^{[1
]}

Shi, John ^{[2
]}

Xue, Sophia ^{[2
]}

机构：

[1] Harbin Inst Technol, Sch Food Sci & Engn, Harbin 150090, Heilongjiang, Peoples R China

[2] Agr & Agri Food Canada, Guelph Food Res Ctr, Guelph, ON N1G 5C9, Canada

来源：

FOOD CHEMISTRY | 2009年 / 117卷 / 01期

关键词：

Green bean; Polyphenol oxidase; Enzymatic browning; Characterisation; MESPILUS-GERMANICA L; FRUIT; VARIETIES; SATIVA;

D O I：

10.1016/j.foodchem.2009.03.088

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Four isoforms of polyphenol oxidases (PPOs) were characterised in purified extracts of coats (PPOIa and PPOIb) and pods (PPOIIa and PPOIIb) of green bean (Phaseolus vulgaris L). The molecular weights of four isoforms have been estimated to be from 57.5 to 39.0 kDa by SDS-PAGE. The PPOII (mixture of PPOIIa and PPOIIb) was used to characterise the PPO of green bean pods. All isoforms activities were stable between pH 6.8 and pH 7.2. PPOIa and PPOII have similar thermal inactivation profiles, and PPOIb has higher thermal stability than that of PPOIa and PPOII. PPOs showed the highest affinity to pyrogallol in ail selected substrates. Although activities of PPOs were markedly inhibited by L-ascorbic acid, the activity of PPOI (mixture of PPOIa and PPOIb) was significantly activated by MnSO4 and CaCl2. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：143 / 151

页数：9

共 39 条

[1] Polyphenol oxidase from Allium sp. [J].

Arslan, O ;

Temur, A ;

Tozlu, I .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1997, 45 (08) :2861-2863

[2] Characterization of polyphenoloxidase (PPO) and total phenolic contents in medlar (Mespilus germanica L.) fruit during ripening and over ripening [J].

Ayaz, F. A. ;

Demira, O. ;

Torun, H. ;

Kolcuoglu, Y. ;

Colak, A. .

FOOD CHEMISTRY, 2008, 106 (01) :291-298

[3] Partial purification and characterization of polyphenol oxidase from artichoke (Cynara scolymus L.) heads [J].

Aydemir, T .

FOOD CHEMISTRY, 2004, 87 (01) :59-67

[4] Effects of oxygen levels on pigment concentrations in cold-stored green beans (Phaseolus vulgaris L. Cv. Perona) [J].

Cano, MP ;

Monreal, M ;

de Ancos, B ;

Alique, R .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1998, 46 (10) :4164-4170

[5]

DAI Y, 2001, ACTA TABACARIA SINIC, V7, P7

[6] Characterization of polyphenoloxidase from medlar fruits (Mespilus germanica L., Rosaceae) [J].

Dincer, B ;

Colak, A ;

Aydin, N ;

Kadioglu, A ;

Güner, S .

FOOD CHEMISTRY, 2002, 77 (01) :1-7

[7]

DONG JH, 2007, CHINESE AGR SCI B, V23, P285

[8] A comparative study of polyphenoloxidases from taro (Colocasia esculenta) and potato (Solanum tuberosum var. Romano) [J].

Duangmal, K ;

Apenten, RKO .

FOOD CHEMISTRY, 1999, 64 (03) :351-359

[9] Purification and characterization of polyphenol oxidase from Ferula sp. [J].

Erat, M ;

Sakiroglu, H ;

Kufrevioglu, OI .

FOOD CHEMISTRY, 2006, 95 (03) :503-508

[10] PURIFICATION OF PEACH POLYPHENOL OXIDASE IN THE PRESENCE OF ADDED PROTEASE INHIBITORS [J].

FLURKEY, WH ;

JEN, JJ .

JOURNAL OF FOOD BIOCHEMISTRY, 1980, 4 (01) :29-41

← 1 2 3 4 →