Biochemical characterization and thermal inactivation of polyphenol oxidase from radish (Raphanus sativus var. sativus)

LWT

Volumn 54, Issue 1, 2013, Pages 57-62

  Goyeneche, Rosario ^a,b   Di Scala, Karina ^a,c   Roura, Sara ^a,c  

^a UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

^b Agencia Nacional de Promoción Científicas y Tecnológica   (Argentina)

^c Consejo Nacional de Investigaciones Científicas y Técnicas ^*  (Argentina)

Author keywords

Enzymatic kinetics; Minimally processing; Polyphenoloxidase; Radish; Thermal stability

Indexed keywords

ACTIVATION ENERGY; AMINO ACIDS; KINETICS;

BIOCHEMICAL CHARACTERIZATION; ENZYMATIC KINETIC; GALLIC ACIDS; HEAT RESISTANT; MINIMALLY PROCESSING; POLYPHENOL OXIDASE; PYROGALLIC ACIDS; RADISH; RAPHANUS SATIVUS; THERMAL INACTIVATION;

BLANCHING;

RAPHANUS SATIVUS; RAPHANUS SATIVUS VAR. SATIVUS;

EID: 84879779757     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.04.014     Document Type: Article

References (28)

1. Agüero M.V., Ansorena M.R., Roura S.I., del Valle C.E. Thermal inactivation of peroxidase during blanching of butternut squash. LWT-Food Science and Technology 2008, 41:401-407.
2. Altunkaya A., Gokmen V. Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa). Food Chemistry 2008, 107:1173-1179.
3. Andi N.F.R., Ohta M., Li Y., Nakatani K., Hayashi N., Fujita S. Purification and characterization of polyphenol oxidase from Japanese radish (Raphanus sativus L.) root. Journal of the Japan Association of Food Preservation Scientists 2011, 35(5):233-240.
4. Arslan O., Erzengin M., Sinan S., Ozensoy O. Purification of mulberry (Morus alba L.) polyphenol oxidase by affinity chromatography and investigation of its kinetic and electrophoretic properties. Food Chemistry 2004, 88(3):479-484.
5. Ayas F.A., Demir O., Torun H., Kolcuoglu Y., Colak A. Characterization of polyphenoloxidase (PPO) and total phenolic contents in medlar (Mespilus germanica L.) fruit during ripening and over ripening. Food Chemistry 2008, 106(1):291-298.
6. Bisswanger H. Enzyme kinetics. Principles and methods 2002, WILEY-VCH, Verlag GmbH, Weinheim.
7. Chutintrasri B., Noomhorm A. Thermal inactivation of polyphenoloxidase in pineapple puree. LWT-Food Science and Technology 2006, 39:492-495.
8. Erat M., Sakiroglu H., Kufrevioglu I. Purification and characterization of polyphenoloxidase from Ferula sp. Food Chemistry 2006, 95:503-508.
9. Fang C., Wang C., Xiong Y.L., Pomper K.W. Extraction and characterization of polyphenol oxidase in pawpaw (Asimina triloba) fruit. Journal of Food Biochemistry 2006, 31:603-620.
10. Fante L., Zapata Noreña C.P. Enzyme inactivation kinetics and colour changes in Garlic (Allium sativum L.) blanched under different conditions. Journal of Food Engineering 2012, 108(3):436-443.
11. Gawlik-Dziki U., Szymanowska U., Baraniak B. Characterization of polyphenol oxidase from broccoli (Brassica oleracea var. botrytis italica) florets. Food Chemistry 2007, 105:1047-1053.
12. Gawlik-Dziki U., Złotek U., Swieca M. Characterization of polyphenol oxidase from butter lettuce (Lactuca sativa var. capitata L.). Food Chemistry 2008, 107:129-135.
13. Gonzalez-Aguilar G.A., Wang C.Y., Buta J.G. Inhibition of browning and decay of fresh-cut radishes by natural compounds and their derivatives. LWT-Food Science and Technology 2001, 34:324-328.
14. Herman-Lara E., Martínez-Sánchez C.E., Pacheco-Angulo H., Carmona-García R., Ruiz-Espinosa H., Ruiz-López I. Mass transfer modeling of equilibrium and dynamic periods during osmotic dehydration of radish in NaCl solutions. Food and Bioproducts Processing 2012, http://dx.doi.org/10.1016/j.fbp.2012.10.001.
15. Jakób A., Bryjak J., Wójtowicz H., Illeová V., Annus J., Polakovic M. Inactivation kinetics of food enzymes during ohmic heating. Food Chemistry 2010, 123:369-376.
16. Jia G., Baogang W., Xiaoyuan F., Haoru T., Wensheng L., Kaichun Z. Partial properties of polyphenol oxidase in sour cherry (Prunus cerasus L. CV. CAB) pulp. World Journal of Agricultural Sciences 2011, 7(4):444-449.
17. Kanade S.R., Suhas V.L., Chandra N., Gorda L.R. Functional interaction of diphenols with polyphenols oxidase. Molecular determinants of substrate/inhibitor specificity. FEBS Journal 2007, 274:4177-4187.
18. Lin L., Lei F., Sun D.W., Dong Y., Yang B., Zhao M. Thermal inactivation kinetics of Rabdosia serra (Maxim.) Hara leaf peroxidase and polyphenol oxidase and comparative evaluation of drying methods on leaf phenolic profile and bioactivities. Food Chemistry 2012, 134:2021-2029.
19. Patil G., Madhusudhan M.C., Ravindra Babu B., Raghavarao K.S. Extraction, dealcoholization and concentration of anthocyanin from red radish. Chemical Engineering and Processing 2009, 48:364-369.
20. Pereira Goulart P.F., Donizeti Alves J., Murad Magalhães M., Luiz Carlos de Oliveira Lima L.C., Evangelista Meyer L. Purification of polyphenoloxidase from coffee fruits. Food Chemistry 2003, 83:7-11.
21. Queiroz C., Mendes Lopes M.L., Fialho E., Valente-Mesquita V.L. Polyphenol oxidase: characteristics and mechanisms of browning control. Food Reviews International 2008, 24:361-375.
22. Rapeanu G., Van Loey A., Smout C., Hendrickx M. Biochemical characterization and process stability of polyphenoloxidase extracted from Victoria grape (Vitis vinifera ssp. Sativa). Food Chemistry 2006, 94:253-261.
23. SAS SAS software version 8.0 1999, SAS Inst. Inc., Cary. NC.
24. Spagna G., Barbagallo R.N., Chisari M., Branca F. Characterization of a tomato polyphenol oxidase and its role in browning and lycopene content. Journal of Agricultural and Food Chemistry 2005, 53:2032-2038.
25. Yoruk R., Marshall M.R. Physiochemical properties and function of plant polyphenol oxidase: a review. Journal of Food Biochemistry 2003, 27:361-422.
26. Yue-Ming J. Purification and some properties of polyphenol oxidase of longan fruit. Food Chemistry 1999, 66(1):75-79.
27. Zhang R., Zeng O., Deng Y., Zhang M., Wei Z., Zhang Y., et al. Phenolic profi{ligature}les and antioxidant activity of litchi pulp of different cultivars cultivated in Southern China. Food Chemistry 2013, 136:1169-1176.
28. Zhu Y., Pan Z., McHugh T.H., Barrett D.M. Processing and quality characteristics of apple slices processed under simultaneous infrared dry-blanching and dehydration with intermittent heating. Journal of Food Engineering 2010, 97:8-16.