Effect of sodium chloride on the activity and stability of polyphenol oxidase from Fuji apple

The effect of sodium chloride on activity and stability of polyphenol oxidase (PPO, EC1.14.18.1) from Fuji apple was investigated. Partially purified PPO was activated with 0.17-3.4 M NaCl. Purified PPO stored with NaCl was stable for 2 months at 4C. PPO in the presence of NaCl (0-5.1 M) was scanned...

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Veröffentlicht in:	Journal of food biochemistry 2005-04, Vol.29 (2), p.221-230
Hauptverfasser:	Fan, M.H, Wang, M, Zou, P
Format:	Artikel
Sprache:	eng
Schlagworte:	apples Biological and medical sciences catechol oxidase cultivars dipping enzyme activation enzyme activity Food industries food storage Fruit and vegetable industries fruit quality fruits (food) Fundamental and applied biological sciences. Psychology postharvest physiology salt concentration sodium chloride storage quality
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Zusammenfassung:	The effect of sodium chloride on activity and stability of polyphenol oxidase (PPO, EC1.14.18.1) from Fuji apple was investigated. Partially purified PPO was activated with 0.17-3.4 M NaCl. Purified PPO stored with NaCl was stable for 2 months at 4C. PPO in the presence of NaCl (0-5.1 M) was scanned by Differential UV from 240 to 300 nm and spectral analysis showed that there were conformational changes as a function of NaCl concentration.
ISSN:	0145-8884 1745-4514
DOI:	10.1111/j.1745-4514.2005.00025.x