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Study on Isolation and Activity of Polyphenol Oxidase(PPO) from Mulberry Leaves

Liang Jin-tian

Abstract

The characteristics of polyphenol oxidase(PPO) extracted from mulberry leaves were studied with spectrophotometer method and scanning electron microscopy,and the inhibitory effects of different inhibitors on the activity of PPO were studied as well. The results showed that PPO are fibrous protein. Its optimum pH value and temperature are 7.0 and 40 ℃,respectively. At the same concentrations,the inhibitory effects of different inhibitors are ranked as follows:ascorbic acidsodium hydrogen sulfitecitric acidmagnesium chloridesodium chloride.

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Key concepts: Polyphenol oxidase, Polyphenol, Chemistry, Ascorbic acid, Food science, Enzyme, Biochemistry, Peroxidase