Food and Fermentation Industries

Partial Purification and Characterization of Polyphenol Oxidase from Carambola

  • Yang Changpeng ,
  • Hu Yanni ,
  • Chen Zhili ,
  • Fujita Shuji
Expand

Online published: 2010-01-25

Abstract

Polyphenol oxidase in carambola was partially purified to 21.6-fold with a recovery of 45.2% through chromatographies on DEAE-Toyopearl 650M and Butyl-Toyopearl 650M columns.The purified enzyme quickly oxidized pyrogallic acid,and had no activity towards catechol,resorcinol,hydroquinone and chlorogenic acid.The Km value of the enzyme for pyrogallic acid was 7.92mmol/L.The optimum pH was 8.0,and the enzyme activity was stable with pH in the range of 4.0-11.0.The enzyme had an optimum temperature of 60℃ and was relatively stable at higher temperature:9% of the PPO activity remained after a heat treatment at 90℃ for 30 min.The strongest inhibitors of the enzyme activity were ascorbic acid,followed by NaHSO3 and hydrochloride-L-cysteine.The enzyme was also inhibited by metal ion such as Cu2+,Zn2+ and Ca2+.

Cite this article

Yang Changpeng , Hu Yanni , Chen Zhili , Fujita Shuji . Partial Purification and Characterization of Polyphenol Oxidase from Carambola[J]. Food and Fermentation Industries, 2010 , 36(01) : 34 -38 . DOI: 10.13995/j.cnki.11-1802/ts.2010.01.043

Outlines

/