Purification and characterization of polyphenol oxidase from purslane

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dc.creatorReyhan GUL GUVEN
dc.creatorKemal GUVEN
dc.creatorFatma MATPAN BEKLER
dc.creatorOmer ACER
dc.creatorHüseyin ALKAN
dc.creatorMehmet DOGRU
dc.date2017
dc.date.accessioned2026-07-07T04:18:30Z
dc.descriptionThe polyphenol oxidase (PPD) is an enzyme that is responsible for the enzymatic browning of fruits and vegetables. This is generally undesired process and need to be prevented in food technology. PPD from purslane was purified, characterised and the kinetic parameters for three substrates namely, catechol, L-Dopa and 4-methylcatechol were determined. The optimum pH and temperature values were found to be pH 7.0 and 50 °C, respectively using the catechol as substrate. The apparent molecular weight of the PPD from purslane was determined as high as 163 kDa by partially denaturing SDS-PAGE. Moreover, the inhibition kinetics of the purified PPD were determined, using both synthetic and natural inhibitors. Among inhibitors tested, ascorbic acid was the most effective inhibitor with the lowest Ki value of 0.36 mM. This is the first study on the purification and characterisation of PPD from purslane ( Portulaca oleracea ) that may provide new insight into how to overcome the enzymatic browning.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395953031003
dc.identifier.urihttp://hdl.handle.net/123456789/457294
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.3 Vol.37
dc.subjectAgrociencias
dc.titlePurification and characterization of polyphenol oxidase from purslane
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos