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The Study of Polyphenol Oxidase(PPO) In Fruit Wine

Ke Chen

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Abstract

We measured the relative astringency(RA)change of six kinds polyphenol contained in haw wine which was oxidased by PPO,The result showed that the oxidation can increased the astringency of the polyphenol strongly A principal characterization of PPO in the fruit wine was described in this paper,the optimum nature polyphenol substrate of PPO was cathechol,and the optimum temperature of PPO was 25℃,the PPO is not resistant to heat,the PPO lost almost all activity at 80℃,the K m of the PPO was 1 077×10 -2 M The V msx was 188 68×10 -3 (△OD/min)

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What this paper is about

We measured the relative astringency(RA)change of six kinds polyphenol contained in haw wine which was oxidased by PPO,The result showed that the oxidation can increased the astringency of the polyphenol strongly A principal characterization of PPO in the fruit wine was described in this paper,the optimum nature polyphenol substrate of PPO was cathechol,and the optimum temperature of PPO was 25℃,the PPO is not resistant to heat,the PPO lost almost all activity at 80℃,the K m of the PPO was 1 077×10 -2 M The V msx was 188 68×10 -3 (△OD/min)

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Available abstract

We measured the relative astringency(RA)change of six kinds polyphenol contained in haw wine which was oxidased by PPO,The result showed that the oxidation can increased the astringency of the polyphenol strongly A principal characterization of PPO in the fruit wine was described in this paper,the optimum nature polyphenol substrate of PPO was cathechol,and the optimum temperature of PPO was 25℃,the PPO is not resistant to heat,the PPO lost almost all activity at 80℃,the K m of the PPO was 1 077×10 -2 M The V msx was 188 68×10 -3 (△OD/min)

Key concepts: Polyphenol oxidase, Polyphenol, Wine, Chemistry, Food science, Substrate (aquarium), Catechol oxidase, Enzyme

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