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Study on Characteristics of Garlic Polyphenol Oxidase

Wang Huan-mei

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Abstract

Browning was easily occurred in the process of garlic pickling. The characteristics of fresh garlic polyphenol oxidase (PPO) were studied and the results indicated that its optimum reaction pH and temperature are 7.0 and 40 ℃ respectively. The time needed to inactive PPO is 90s at 80 ℃ or 60s at 90 ℃. The values of Km and Vmax are 0.0577 mol/L and 192.31U respectively with catechol as substrate. The order of inhibitors effects on the PPO activity is as follows: NaHSO3L-cysCitric acid EDTA-Na2.

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What this paper is about

Browning was easily occurred in the process of garlic pickling. The characteristics of fresh garlic polyphenol oxidase (PPO) were studied and the results indicated that its optimum reaction pH and temperature are 7.0 and 40 ℃ respectively. The time needed to inactive PPO is 90s at 80 ℃ or 60s at 90 ℃. The values of Km and Vmax are 0.0577 mol/L and 192.31U respectively with catechol as substrate. The order of inhibitors effects on the PPO activity is as follows: NaHSO3L-cysCitric acid EDTA-Na2.

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Available abstract

Browning was easily occurred in the process of garlic pickling. The characteristics of fresh garlic polyphenol oxidase (PPO) were studied and the results indicated that its optimum reaction pH and temperature are 7.0 and 40 ℃ respectively. The time needed to inactive PPO is 90s at 80 ℃ or 60s at 90 ℃. The values of Km and Vmax are 0.0577 mol/L and 192.31U respectively with catechol as substrate. The order of inhibitors effects on the PPO activity is as follows: NaHSO3L-cysCitric acid EDTA-Na2.

Key concepts: Polyphenol oxidase, Browning, Catechol, Pickling, Chemistry, Food science, Catechol oxidase, Substrate (aquarium)

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