التفاصيل البيبلوغرافية
| العنوان: |
Characterization of Sultaniye grape (Vitis vinifera L. cv. Sultana) polyphenol oxidase |
| المؤلفون: |
Kemal Şen, Mustafa Ümit Ünal, Aysun Şener |
| المساهمون: |
Çukurova Üniversitesi |
| سنة النشر: |
2007 |
| مصطلحات موضوعية: |
chemistry.chemical_classification, Catechol, biology, Polyphenol oxidase, pH, Sodium, Temperature, Substrate (chemistry), chemistry.chemical_element, Ascorbic acid, Industrial and Manufacturing Engineering, Inactivation, chemistry.chemical_compound, Enzyme, chemistry, Biochemistry, biology.protein, Potency, Catechol oxidase, Sultaniye grape, Food Science, Nuclear chemistry, Inhibition |
| الوصف: |
Polyphenol oxidase (PPO) was extracted from Sultaniye grapes grown in Turkey, and its characteristics in terms of pH and temperature optima, thermal inactivation, kinetic parameters and potency of some PPO inhibitors were studied. Optimum pH and temperature for grape PPO were found to be 3.4 and 30 °C, using catechol as substrate. Km and Vmax values were found to be 44.5 ± 5.47 mm and 0.695 ± 0.0353 OD410 min-1, respectively. Four inhibitors were tested in this study and the most potent inhibitor was sodium metabisulphite, followed by ascorbic acid. From the thermal inactivation studies in the range of 65-80 °C, the half-life values of the enzyme ranged between 2.6 and 49.5 min. Activation energy (Ea) and Z values were calculated to be 208.5 kJ mol-1 (r2 = 0.9544) and 10.95 °C (r2 = 0.9517), respectively. © 2007 The Authors. Journal compilation 2007 Institute of Food Science and Technology Trust Fund. |
| اللغة: |
English |
| URL الوصول: |
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::094739d3a83117e41a3f4220aeed1b6e
https://hdl.handle.net/20.500.12605/11876 |
| Rights: |
CLOSED |
| رقم الانضمام: |
edsair.doi.dedup.....094739d3a83117e41a3f4220aeed1b6e |
| قاعدة البيانات: |
OpenAIRE |