Properties of polyphenol oxidase from Anamur banana (Musa cavendishii) |
| |
Authors: | M Ümit Ünal |
| |
Affiliation: | University of Cukurova, Faculty of Agriculture, Department of Food Engineering, 01330 Adana, Turkey |
| |
Abstract: | Polyphenol oxidase (PPO) was extracted from Anamur banana, grown in Turkey, and its characteristics were studied. The optimum temperature for banana PPO activity was found to be 30 °C. The pH-activity optimum was 7.0. From the thermal inactivation studies, in the range 60–75 °C, the half-life values of the enzyme ranged from 7.3 to 85.6 min. The activation energy (Ea) and Z values were calculated to be 155 kJ mol−1 and 14.2 °C, respectively. Km and Vmax values were 8.5 mM and 0.754 OD410 min−1, respectively. Of the inhibitors tested, ascorbic acid and sodium metabisulphite were the most effective. |
| |
Keywords: | Polyphenol oxidase Banana Kinetics Inactivation |
本文献已被 ScienceDirect 等数据库收录! |
|