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STUDY ON ACTIVITY OF POLYPHENOL OXIDASE (PPO) IN MULBERRY LEAF

Liang Jin-tian

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Abstract

The characteristics of polyphenol oxidase (PPO) in mulberry leaf were studied by Spectrophotometer method and scanning electron microscopy. The inhibiting effects of different inhibitors on the activity of PPO were studied as well. The result showed that PPO of mulberry leaf are fibrous protein; the optimum pH and temperature are 7.0 and 40 ℃ for PPO of mulberry leaf respectively. in the same concentrations of inhibitor, the inhibiting effects as follow: ascorbic acidsodium hydrogen sulfitecitric acidmagnesium chloridesodium chloride.

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What this paper is about

The characteristics of polyphenol oxidase (PPO) in mulberry leaf were studied by Spectrophotometer method and scanning electron microscopy. The inhibiting effects of different inhibitors on the activity of PPO were studied as well. The result showed that PPO of mulberry leaf are fibrous protein; the optimum pH and temperature are 7.0 and 40 ℃ for PPO of mulberry leaf respectively. in the same concentrations of inhibitor, the inhibiting effects as follow: ascorbic acidsodium hydrogen sulfitecitric acidmagnesium chloridesodium chloride.

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Available abstract

The characteristics of polyphenol oxidase (PPO) in mulberry leaf were studied by Spectrophotometer method and scanning electron microscopy. The inhibiting effects of different inhibitors on the activity of PPO were studied as well. The result showed that PPO of mulberry leaf are fibrous protein; the optimum pH and temperature are 7.0 and 40 ℃ for PPO of mulberry leaf respectively. in the same concentrations of inhibitor, the inhibiting effects as follow: ascorbic acidsodium hydrogen sulfitecitric acidmagnesium chloridesodium chloride.

Key concepts: Polyphenol oxidase, Polyphenol, Ascorbic acid, Chemistry, Food science, Catechol oxidase, Enzyme, Botany

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