2012•Science and Technology of Food IndustryRequires access

Study on characteristics of polyphenol oxidase of Cucurbita pepo L.

Chuanfu Liu

Abstract

The characteristics of polyphenol oxidase(PPO)of Cucurbita pepo L.and effect of various inhibitors to PPO were studied by spectrophotometer.The results showed that the optimum pH and temperature were 6.6 and 35℃.However,the PPO was inactivated in 90℃ water for 5min.The kinetics of enzyme-catalyzed reaction of PPO was in accord with Michaelis-Menten equation,the Km,Vmax of kinetic equation were 0.0417mol/L,208.33U using catechol as substrate,respectively.Four kinds of inhibitors had different effects on PPO,and the order of PPO as NaHSO3L-Cysteineascorbic acidcitric acid.

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Key concepts: Cucurbita pepo, Polyphenol oxidase, Catechol, Chemistry, Substrate (aquarium), Enzyme, Food science, Kinetics