Purification and characterization of polyphenol oxidase, peroxidase and lipoxygenase from freshly cut lettuce (L. sativa)

Food Technology and Biotechnology

Volumn 49, Issue 2, 2011, Pages 249-256

  Altunkaya, Arzu ^a   Gökmen, Vural ^a  

^a HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Browning; Inhibitors; Lettuce; Lipoxygenase; Peroxidase; Polyphenol oxidase

Indexed keywords

LACTUCA;

EID: 79959993860     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: None     Document Type: Article

References (29)

1. R. Ibrahim, A. Osman, N. Saari, R.A. Rahman, Effects of anti-browning treatments on the storage quality of minimally processed shredded cabbage, J. Food Agric. Environ. 2 (2004) 54-58.
2. E. Cantos, J.C. Espin, F.A. Tomas-Barberan, Effect of wounding on phenolic enzymes in six minimally processed lettuce cultivars upon storage, J. Agric. Food Chem. 49 (2001) 322-330.
3. M. Ihl, L. Aravena, E. Scheuermann, E. Uquiche, V. Bifani, Effect of immersion solutions on shelf-life of minimally processed lettuce, Lebensm. Wiss. Technol. 36 (2003) 591-599.
4. U. Schweiggert, A. Schieber, R. Carle, Inactivation of peroxidase, polyphenoloxidase, and lipoxygenase in paprika and chili powder after immediate thermal treatment of the plant material, Innov. Food Sci. Technol. 4 (2005) 403-411.
5. K. Duangmal, R.K. Owusu Apenten, A comparative study of polyphenoloxidases from taro (Colocasia esculenta) and potato (Solanum tuberosum var. Romano), Food Chem. 4 (1999) 351-359.
6. P.M.A. Toivonen, D.A. Brummell, Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables, Postharvest Biol. Technol. 48 (2008) 1-14.
7. T. Aydemir, Partial purification and characterization of polyphenol oxidase from artichoke (Cynara scolymus L.) heads, Food Chem. 87 (2004) 59-67.
8. K.M. Mdluli, Partial purification and characterisation of polyphenol oxidase and peroxidase from marula fruit (Sclerocarya birrea subsp. Caffra), Food Chem. 92 (2005) 311-323.
9. S. Yoon, B.P. Klein, Some properties of lipoxygenase isoenzymes, J. Agric. Food Chem. 2 (1979) 955-962.
10. S. Aziz, Z. Wu, D.S. Robinson, Potato lipoxygenase catalysed co-oxidation of β-carotene, Food Chem. 64 (1999) 227-230.
11. D.L. King, B.P. Klein, Effect of flavonoids and related compounds on soybean lipoxygenase-1 activity, J. Food Sci. 52 (1987) 220-221.
12. C. Mantovani, E. Clemente, Peroxidase and polyphenoloxidase activity in tomato in natura and tomato purée, Acta Sci. Technol. 32 2010) 91-97.
13. M.M. Bradford, A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding, Anal. Biochem. 72 (1976) 248-254.
14. A. Altunkaya, V. Gökmen, Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa), Food Chem. 107 (2008) 1173-1179.
15. V. Gökmen, K.S. Bahçeci, A. Serpen, J. Acar, Study of lipoxygenase and peroxidase as blanching indicator enzymes in peas: Change of enzyme activity, ascorbic acid and chlorophylls during frozen storage, LWT - Food Sci. Technol. 38 (2005) 903-908.
16. V. Gökmen, S. Bahçeci, J. Acar, Characterization of crude lipoxygenase extract from green pea using a modified spectrophotometric method, Eur. Food Res. Technol. 215 (2002) 42-45.
17. A. Serpen, V. Gökmen, Effect of β-carotene on soybean lipoxygenase activity: Kinetic studies, Eur. Food Res. Technol. 224 (2007) 43-748.
18. H. Lineweaver, D. Burk, The determination of enzyme dissociation constants, J. Am. Chem. Soc. 56 (1934) 658-666.
19. U. Gawlik-Dziki, U. Złotek, M. OEwieca, Characterization of polyphenol oxidase from butter lettuce (Lactuca sativa var. capitata L.), Food Chem. 107 (2008) 129-135.
20. R.K. Scopes. Protein Purification: Principles and Practice, Springer-Verlag, Berlin, Germany (1987).
21. C.T. Mant, R.S. Hodges. High Peformance Liquid Chromatography of Peptides and Proteins: Seperation, Analysis and Conformation, CRC Press, Boca Raton, FL, USA (1991).
22. G.H. Onsa, N. bin Saari, J. Selamat, J. Bakar, Purification of characterization membrane-bound peroxidases from Metroxylon sagu, Food Chem. 85 (2006) 365-376.
23. J.M. Kuo, A. Hwang, D.B. Yeh, M.H. Pan, M.L. Tsai, B.S. Pano, Lipoxygenase from banana leaf: Purification and characterization of an enzyme that catalyzes linoleic acid oxygenation at the 9- position, J. Agric. Food Chem. 54 (2006) 3151-3156.
24. S. Dogan, M. Dogan, Determination of kinetic properties of polyphenol oxidase from Thymus (Thymus longicaulis subsp. chaubardii var. chaubardii), Food Chem. 88 (2004) 69-77.
25. T. Palmer. Kinetics of Single Substrate Enzyme Catalyzed Reactions. In: Understanding Enzymes, Prentice Hall, Upper Saddle River, NY, USA (1995) pp. 107-127.
26. F.C. Richard, P.M. Goupy, J.J. Nicolas, J.M. Lacombe, A.A. Pavia, Cysteine as an inhibitor of enzymatic browning. 1. Isolation and characterization of addition compounds formed during oxidation of phenolics by apple polyphenol oxidase, J. Agric. Food Chem. 39 (1991) 41-847.
27. G. Rapeanu, A. Loey, C. Smout, M. Hendrickx, Biochemical characterization and process stability of polyphenoloxidase extracted from Victoria grape (Vitis vinifera ssp. sativa), Food Chem. 94 (2006) 253-261.
28. G.A. González-Aguilar, S. Ruiz-Cruz, H. Soto-Valdez, F. Vázguez-Ortiz, R. Pacheco-Aguilar, C.Y. Wang, Biochemical changes of fresh-cut pineapple slices treated with antibrowning agents, Int. J. Food Sci. Technol. 40 (2005) 377- 383.
29. J.A. Prenen, P. Boer, E.J.D Mees, Absorption kinetics of oxalate from oxalate-rich food in man, Am. J. Clin. Nutr. 40 (1984) 1007-1010.