Purification of strawberry polyphenol oxidase and its role in anthocyanin degradation
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Purification of strawberry polyphenol oxidase and its role in anthocyanin degradation

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Published .
Written in English

Subjects:

  • Strawberries.

Book details:

Edition Notes

Other titlesPolyphenol oxidase.
Statementby Pedro A.E. Wesche-Ebeling.
The Physical Object
Pagination[11], 171 leaves, bound :
Number of Pages171
ID Numbers
Open LibraryOL14246548M

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Degradation of anthocyanin pigments by condensation with quinones formed from endogenous phenolics due to the action of polyphenol oxidase has been reported as a possible mechanism of color loss Polyphenoloxidase (PPO) [catechol oxidase] was extracted and purified from strawberries cv. Tioga. PPO activity was measured polarographically and the reaction of PPO with smallcap˜D-catechin alone or in combination with pelargonin or cyanin was observed using a scanning spectrophotometer. Km values using smallcap˜D-catechin as a substrate were msmallcap˜M and msmallcap˜M, and Vmax Polyphenol oxidase (PPO) was isolated from strawberries (Fragaria ananassa) and some of its biochemical characteristics were studied. The optimum pH for strawberry PPO activity was pH = Strawberry Polyphenoloxidase: Its Role in Anthocyanin Degradation Strawberry Polyphenoloxidase: Its Role in Anthocyanin Degradation WESCHE‐EBELING, PEDRO; MONTGOMERY, MORRIS W. ABSTRACT Two purified fractions of strawberry polyphenoloxidase (PPO) were used in model systems containing D-catechin alone or in combination with either pelargonin or ://

Strawberry Polyphenoloxidase: Its Role in Anthocyanin Degradation PEDRO WESCHE‐EBELING Author Montgomery is affiliated with Depto. de Tecnologie de Alimentas, Univ. Estadual de Campinas, Campinas, S.P., :// Based on the studies of pigment loss in fruits, juice and wine [9][10][11], polyphenol oxidase (PPO) and perioxidase (POD) are felt to be the main enzymes involved in anthocyanin degradation in Umesh U. Jadhav, Vishal V. Dawkar, Dhawal P. Tamboli, Sanjay P. Govindwar, Purification and characterization of veratryl alcohol oxidase from Comamonas sp. UVS and its role in decolorization of textile dyes, Biotechnology and Bioprocess Engineering, /s, Polyphenol oxidase activity was very high at early development stage and declined to a constant level after the pit‐hardened stage. Hydrophobic chromatography, using Phenyl‐Sepha‐rose CL‐4B resin, provided a rapid partial purification and characterization of peach ://

A polyphenol oxidase (PPO) activity plays a dominant role in enzymatic browning. Peroxidase (POD) does not contribute to brown colour formation. The loss of 29% of the colour in a model system containing PPO and blueberry anthocyanins indicated that PPO could act directly on these ://(SICI)()   The mechanism of browning involving enzymatic browning was investigated in the pericarp of water caltrop, an Asian vegetable popular for its taste and medicinal properties. Polyphenol oxidase (PPO) and peroxidase (POD) activities were determined in pericarp at various times and ://   Polyphenol oxidase (E.C. ; PPO) in berry fruits plays an important role in the colour qualities and commercial properties of the fruits and their derived products. PPO and d -catechin together caused the loss of 50–60% of the strawberry anthocyanin pigments after 24 h at room temperature with the formation of a precipitate (Wesche   Postharvest browning of lychee fruits is investigated in relation to anthocyanins, polyphenol oxidase (PPO) and phenols, using a purified PPO, anthocyanin extract and phenolic extract. Lychee PPO cannot oxidise the degradation of anthocyanins, but the presence of phenolic extract stimulates pigment degradation by PPO, leading to the development of brown ://,-polyphenol-oxidase-and-in.