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  • 标题:Extraction, Partial Purification and Characterisation of Polyphenol Oxidase from Tea Leaf (Camellia sinensis)
  • 本地全文:下载
  • 作者:M. Ümit Ünal ; Selin N. Yabacı ; Aysun Sener
  • 期刊名称:Gida : Journal of Food
  • 印刷版ISSN:1300-3070
  • 电子版ISSN:1309-6273
  • 出版年度:2011
  • 卷号:36
  • 期号:3
  • 出版社:Association of Food Technology, Turkey
  • 摘要:Polyphenol oxidase (PPO) from tea leaves was extracted and partially purified through (NH4)2SO4 precipitation, dialysis and ion exchange chromatography. Of the substrates tested, 4-methylcatechol was the best substrate for PPO with a Km value of 127.8 mM. The optimum pH for PPO activity was found to be 6.02. The enzyme showed high activity over a broad pH range of 4.03-7.00. The optimum temperature for PPO activity was 30 °C. The enzyme had more than 70% of the maximum activity between 20-80 °C. Energy of activation (Ea) and Z values were found to be 58.301 kJ/mol ( r2 = 0.961) and 39.68°C ( r2 = 0.965), respectively. Of the inhibitors tested, L-cysteine was the least potent inhibitor.
  • 关键词:Inhibition; kinetics; purification; polyphenol oxidase; tea; thermal inactivation
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