Purification and some properties of polyphenol oxidase of longan fruit |
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| Affiliation: | 1. Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131028, Haryana, India;2. Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India;1. Department of Plant Resources, Institute of Ecology and Biological Resources, Vietnam Academy of Science and Technology, Ha Noi, Vietnam;2. Pomology Department, Estación Experimental de Aula Dei—CSIC, Avda Montañana 1005, 50059, Zaragoza, Spain;3. Department of Subtropical Fruit Crops, Instituto de Hortofruticultura Subtropical y Mediterránea la Mayora (IHSM la Mayora-CSIC-UMA), 29750 Algarrobo-Costa, Malaga, Spain;1. Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002, China;2. Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian, 350002, China;3. Food Science Program, Division of Food System & Bioengineering, University of Missouri, Columbia, Missouri, 65211-5160, United States;4. Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia, 30223, United States;1. College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China;2. National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China;3. Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing 100083, China;4. College of Food Science and Engineering, Northwest A & F University, Yang Ling, Shaanxi 712100, China;1. College of Forestry, Northwest A & F University, Yangling, Shaanxi 712100, China;2. School of Integrative Plant Science, Horticulture Section, Cornell University, Ithaca, NY 14853, USA;3. College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China |
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| Abstract: | Polyphenol oxidase (PPO) was isolated from longan (Dimocarpus longan Lour.) fruit peel, with a 46-fold purification of PPO by ammonium sulfate, Sephadex G-200 and Phenyl Sepharose being achieved. Pyrogallol, 4-methylcatechol, and catechol were good substrates for the enzyme, and activity with chlorogenic acid, p-cresol, resorcinol, or tyrosine was not observed. The optimal pH for PPO activity was 6.5 with 4-methylcatechol. The enzyme had a remarkably temperature optimum (35°C) and was relatively stable, requiring a little more than 20 min at 50°C for 50% loss of activity. Reduced glutathione, l-cysteine, thiourea, FeSO4 and SnCl2 markedly inhibited PPO activity, whereas MnSO4 and CaCl2 enhanced PPO activity. Data obtained in this study might help to better understand longan fruit peel browning. |
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