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2010•China Food AdditivesRequires access

Study on the polyphenol oxidase characteristic of chestnut

Min Li

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Abstract

Using the method of spectrophotometry studied the the polyphenol oxidase(PPO)characteristic of chestnut that includes its catalysis,optimum wavelength,reaction time,temperature,PH level,thermo stabilization and so on.At the same time,analyze the effects of the four additives(VC,EDTA,NaCl and inhibitor citric acid)on the PPO activity of chestnut.The result showed as following:the optimum wavelength of PPO is 410nm,reaction time 3 minutes,reaction temperature 30℃,PH 6.0,Km=0.0694mol/L and Vmax=3.918OD/min.However,the PPO was inactivated if put in 95℃water for 5 minutes.While the additive Vc and EDTA make great efforts on the inhibition effect of turning PPO to brown.

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What this paper is about

Using the method of spectrophotometry studied the the polyphenol oxidase(PPO)characteristic of chestnut that includes its catalysis,optimum wavelength,reaction time,temperature,PH level,thermo stabilization and so on.At the same time,analyze the effects of the four additives(VC,EDTA,NaCl and inhibitor citric acid)on the PPO activity of chestnut.The result showed as following:the optimum wavelength of PPO is 410nm,reaction time 3 minutes,reaction temperature 30℃,PH 6.0,Km=0.0694mol/L and Vmax=3.918OD/min.However,the PPO was inactivated if put in 95℃water for 5 minutes.While the additive Vc and EDTA make great efforts on the inhibition effect of turning PPO to brown.

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Available abstract

Using the method of spectrophotometry studied the the polyphenol oxidase(PPO)characteristic of chestnut that includes its catalysis,optimum wavelength,reaction time,temperature,PH level,thermo stabilization and so on.At the same time,analyze the effects of the four additives(VC,EDTA,NaCl and inhibitor citric acid)on the PPO activity of chestnut.The result showed as following:the optimum wavelength of PPO is 410nm,reaction time 3 minutes,reaction temperature 30℃,PH 6.0,Km=0.0694mol/L and Vmax=3.918OD/min.However,the PPO was inactivated if put in 95℃water for 5 minutes.While the additive Vc and EDTA make great efforts on the inhibition effect of turning PPO to brown.

Key concepts: Polyphenol oxidase, Chemistry, Citric acid, Polyphenol, Catalysis, Catechol oxidase, Food science, Chromatography

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