Study on the process of the reaction catalyzed by polyphenol oxidase from purple sweet potato

Advanced Materials Research

Volumn 898, Issue , 2014, Pages 153-156

  Gao, Lu ^a   Zhao, Li Chun ^a   Duan, Ji Dong ^a   Tao, Yan Li ^a  

^a SHENYANG NORMAL UNIVERSITY   (China)

Author keywords

Polyphenol oxidase; Purple sweet potato; Substrate concentration

Indexed keywords

CATALYSIS; INTELLIGENT SYSTEMS;

DIFFERENT SUBSTRATES; ENZYME CONCENTRATIONS; PHOSPHATE BUFFER SOLUTIONS; POLYPHENOL OXIDASE; PURPLE SWEET POTATOES; REACTION CATALYZED; SPECTROPHOTOMETRY METHODS; SUBSTRATE CONCENTRATIONS;

ENZYME ACTIVITY;

EID: 84896340764     PISSN: 10226680     EISSN: None     Source Type: Book Series    
DOI: 10.4028/www.scientific.net/AMR.898.153     Document Type: Conference Paper

References (15)

1. Mermelstein; Neil H. Fresh-cut produce quality & safety. Food Technology, 2012, 66 (7):66-69.
2. Chinwang U.; Siriphanich J. Enzymatic browning of fresh-cut galangal and its relationship to qxidative enzymes. J. of the Japanese Society for Horticultural Science, 2011, 1:103-112.
3. Du J. H.FU Y. C.; Wang N. Y. Effects of aqueous chlorine dioxide treatment on browning of fresh-cut lotus root. Food Sci. and Technol. 2009, 2:654-659.
4. Chisari M.; Barbagallo R. N.; Spagna G. Characterization and role of polyphenol oxidase and peroxidase in browning of fresh-cut melon. J. Agric. Food Chem., 2008, 1:132-138.
5. Alfred M. M.; Eitan H. Polyphenol oxidase in plants. Phytochemistry, 1979, 18:193-215.
6. Finkle, B. J.; Nelson, R. F. Enzyme reactions with phenolic compounds: Effect of O-methyltransferase on a natural substrate of fruit polyphenol oxidase. Nature. 1963, 197, 902-903.
7. Peng Q.; Gao Y. X.; Yuan F. Research progress on purple sweet potato and its anthocyanins. Food Sci. 2010, 23:401-405.
8. Kume Akitomo. Food material derived from purple sweet potato and having blood circulation-improving effect. JP, 2001145471, 2001.
9. Liu D.; Qian J. Y.; Wong L. Z. The efficiency of water soluable purple pigment of sweet potato as DPPH radical scavenger. Food Additive, 2003, 12:50-53.
10. Ozoglu H. Inhibition of enzymic browning in cloudy apple juice with selected antibrowning agents. Food Control, 2002, 23:213.
11. Simon, R. R.; Phillips, K. M. Vitamin D mushrooms: comparison of the composition of button mushrooms treated postharvest with UVB light or sunlight. J. Agric. Food Chem.2011,59, 8724-8732.
12. Coetzer. Control of enzymatic browning in potato by sense and antisense RNA from tomato polyphenol oxidase. Agric. Food Chem., 2001, 49(2):652.
13. Duangmal K. A comparative study of PPO from taro and potato. Food Chem., 1999, 64:351.
14. Kacem B.; Cornel J. A. Nonenzymatic browning in aseptically package drinks: Effect of ascorbic acid, amino acid and oxygen. Food Sci. 1987, 52:1668-1672.
15. Franceco P. Inhibition of apple polyphenol oxidase by ascorbic acid, citric acid and sodium chloride. Food Proc and Pres. 1993, 17:21-30