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| GUL GUVEN,Reyhan; GUVEN,Kemal; MATPAN BEKLER,Fatma; ACER,Omer; ALKAN,Hüseyin; DOGRU,Mehmet. |
| Abstract The polyphenol oxidase (PPO) 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. PPO 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 PPO from purslane was determined as high as 163 kDa by partially denaturing SDS-PAGE. Moreover, the inhibition kinetics of the purified PPO were determined, using both synthetic and natural inhibitors. Among inhibitors tested, ascorbic acid was the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Portulaca oleracea; Polyphenol oxidase; Purification; Kinetics; Inhibitors. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300356 |
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