Polyphenol oxidase from bayberry (Myrica rubra Sieb. et Zucc.) and its role in anthocyanin degradation |
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Authors: | Zhongxiang Fang Min Zhang Yunfei Sun Jingcai Sun |
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Affiliation: | 1. Key Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtze University, Huihe Road, Wuxi 214036, Jiangsu Province, China;2. Food Research Institute of Haitong Food Group Corporation Limited, Cixi 315300, China |
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Abstract: | Polyphenol oxidase (PPO) was extracted from bayberry (Myrica rubra Sieb. et Zucc. cv. Biqi), and its partial biochemical characteristics were studied. Stable and highly active PPO extracts were obtained using insoluble polyvinylpolypyrrolidone (PVPP) in sodium phosphate, pH 7.0, buffer. The highest PPO activity was observed in the ripe fruits. Optimum pH and temperature for bayberry PPO activity were pH 6.0 and T = 30 °C with 0.1 M catechol as substrate. PPO showed activity using the substrates of catechol, gallic acid and protocatechuic acid, but no activity with the substrates (+)-catechin, p-coumaric acid or caffeic acid. Km and Vmax values were 313 mM and 3.26ΔOD/min/g FW, respectively, with catechol as the substrate. Bayberry PPO did not act directly on cyanidin 3-glucoside but the rate of anthocyanin degradation was stimulated by the addition of gallic acid. |
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Keywords: | Bayberry Myrica rubra Sieb et Zucc Polyphenol oxidase (PPO) Anthocyanin Degradation |
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