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Study on Properties and Inhibition Methods of Polyphenol Oxidase from Gala Apple

Feng Jin-dan

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Abstract

Polyphenol oxidase(PPO) was extracted from Gala apples,and its properties were studied.Its optimum activity pH was 6.0,and the optimum temperature was 45℃.The PPO was inactivated when it was incubated at 80℃,90℃,100℃ for 280s,240s,200s respectively.NaCl and sucrose had no effect on PPO activity.The activity was inhibited by ascorbic acid,citric acid,lemon juice and orange juice.Lemon juice and orange juice could be applied in Gala apples processing as safe,harmless and natural inhibitors of enzymatic browning.Vc,citric acid,orange juice,the interaction of Vc and citric acid had highly significant effects on PPO activity.The order inhibiting PPO from strong to weak was Vccitric acidthe interaction of Vc and citric acidorange juice.The optimum combination of combined inhibitors was 0.02% Vc,0.2% citric acid and 15% orange juice.

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Polyphenol oxidase(PPO) was extracted from Gala apples,and its properties were studied.Its optimum activity pH was 6.0,and the optimum temperature was 45℃.The PPO was inactivated when it was incubated at 80℃,90℃,100℃ for 280s,240s,200s respectively.NaCl and sucrose had no effect on PPO activity.The activity was inhibited by ascorbic acid,citric acid,lemon juice and orange juice.Lemon juice and orange juice could be applied in Gala apples processing as safe,harmless and natural inhibitors of enzymatic browning.Vc,citric acid,orange juice,the interaction of Vc and citric acid had highly significant effects on PPO activity.The order inhibiting PPO from strong to weak was Vccitric acidthe interaction of Vc and citric acidorange juice.The optimum combination of combined inhibitors was 0.02% Vc,0.2% citric acid and 15% orange juice.

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Available abstract

Polyphenol oxidase(PPO) was extracted from Gala apples,and its properties were studied.Its optimum activity pH was 6.0,and the optimum temperature was 45℃.The PPO was inactivated when it was incubated at 80℃,90℃,100℃ for 280s,240s,200s respectively.NaCl and sucrose had no effect on PPO activity.The activity was inhibited by ascorbic acid,citric acid,lemon juice and orange juice.Lemon juice and orange juice could be applied in Gala apples processing as safe,harmless and natural inhibitors of enzymatic browning.Vc,citric acid,orange juice,the interaction of Vc and citric acid had highly significant effects on PPO activity.The order inhibiting PPO from strong to weak was Vccitric acidthe interaction of Vc and citric acidorange juice.The optimum combination of combined inhibitors was 0.02% Vc,0.2% citric acid and 15% orange juice.

Key concepts: Citric acid, Polyphenol oxidase, Chemistry, Browning, Orange juice, Food science, Sucrose, Orange (colour)

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