Partial purification and characterization of polyphenoloxidase from peppermint (Mentha piperita)

Food Chemistry

Volumn 74, Issue 2, 2001, Pages 147-154

  Kavrayan, Demet ^a   Aydemir, Tülin ^a  

^a CELAL BAYAR UNIVERSITY   (Turkey)

Author keywords

Characterization; Inhibitors; Peppermint (Mentha piperita); Polyphenoloxidase

Indexed keywords

ASCORBIC ACID; CATECHOL OXIDASE; DIETHYLDITHIOCARBAMIC ACID; DITHIOERYTHRITOL; GLUTATHIONE; MERCAPTOETHANOL; PEPPERMINT; POTASSIUM CYANIDE; SODIUM AZIDE; SODIUM METABISULFITE; STABILIZING AGENT; THIOUREA;

ARTICLE; ENZYME ACTIVITY; ENZYME ANALYSIS; ENZYME PURIFICATION; HEATING; IN VITRO STUDY; PHYTOCHEMISTRY; PLANT; STORAGE;

MENTHA X PIPERITA;

EID: 0034932150     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(01)00106-6     Document Type: Article

References (40)

1. Purification and some properties of PPO from the Yam tubers (Diascorea bulbifera)
2. Partial purification and characterization of polyphenol oxidase from cocoyam, (Xanthosama sagittigolium.)
3. Oxidation systems in fruits and vegetables-their relation to quality of preserved products
4. Increased thermal stability of proteins in the presence of sugars and polyols
5. Isolation and purification of polyphenol oxidase from a new variety of potato
6. Catechol oxidase from green olives: properties and partial purification
7. A rapid and sensitive method for the quantitation of microgram qantitaties of protein utilizing the principle protein-dye binding
8. Polyphenol oxidase from Spanish hermaphrodite and female papaya fruits (Carica papaya)
9. Tea catechol oxidase: isolation, purification and kinetic characterization
10. Changes in apple polyphenoloxidase and polyphenol concentrations in relation to degree of browning
11. The stabilization of calf-brain microtubule protein by sucrose
12. Isolation, purification and pysisochemical characterization of PPO from a dwarf variety of banana (Musa cavensdishii, L )
13. Reversible denaturation of ribonuclease in aqueous solutions as influenced by polyhydric alcohols and some other additives
14. The effects of polyhydric and monohydric alcohols on the heat induced reversible denaturation of chymotrypsinogen
15. The effect of polyhydric and monohydric alcohols on the heat induced reversible denaturation of lysozyme and ribonuclease
16. Effect of ascorbic acid, sodium bisulfate and thiolcompounds on mushroom polyphenol oxidase
17. Polyphenol oxidase of d'Anjow pears (Pyrus communis L.)
18. Polyphenol oxidase activity during grape maturation and wine production
19. Polyphenol oxidase isoenzymes in avacado
20. Hydration of proteins and polypeptides
21. The stabilization of proteins by sucrose
22. The determination of enzyme dissociation constants
23. Modification of proteins by polyphenol oxsidase and peroxidase and their products
24. Polyphenol oxidase in plants. Recent progress
25. Polyphenol oxidase in plants
26. Polyphenol oxidase and their significancein fruit and vegetables
27. Salt effect on hydrophobic interactions in precipitation and chromatography of proteins: an interpretation of the lyotropic series
28. Purification and some properties of a polyphenoloxidase from Koshu grapes
29. Physicochemical properties of peanut proteins in sucrose
30. Purification and some properties of two polyphenol oxidases from Bartlet pears
31. Characterization of polyphenoloxidase from Stanley plums
32. Charcterization and inhibition of PPO from pears (Pyrus communis L. ev Bose and Red)
33. Studies on Desi and Kabuli Chickpea (Cicer arietinum L.) cultivars: levels of protease inhibitors, levels of polyphenolic compounds and in vitro protein digestibility
34. The partial purification and properties of polyphenol oxidase from the pericarp of litchi (Litchi chinensis)
35. Strawberry polyphenol oxidase: extraction and partial characterization
36. Isolation and characterization of polyphenol oxidase isozymes of Clingstone peach
37. Polyphenol oxidase from grapes: precipitation, re-solubilization and characterization
38. Polyphenol oxidase from Yali pears (Pyrus bretschneideri)
39. Potential purification and some properties of Monroe apple peel polyphenol oxidase