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2009•Hubei nongye kexueRequires access

Study on Characteristics of Polyphenol Oxidase from Banana Peel

Zhao Li

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Abstract

In the paper, the characteristics of polyphenol oxidase (PPO) extracted from banana peel with catechol as solvent, were studied by spectrophotometer to provide the theoretical basis for preventing browning and keeping freshness of fruits and vegetables. The results showed that the optimum temperature was 30 ℃, the optimum pH of PPO was 4.5 to 5.5, which indicated the PPO had isozymes in its mixture. The PPO was inactivated at 70℃ for 5 min and the extinct condition of PPO was 20 s at 100℃. In addition, the optimum reactive substance concentration of PPO of banana peel was 0.16 mol/L. The results of kinetic study showed that Km of PPO of banana peel was 14.48 mmol/L and vmax was 0.151 OD420/min.

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What this paper is about

In the paper, the characteristics of polyphenol oxidase (PPO) extracted from banana peel with catechol as solvent, were studied by spectrophotometer to provide the theoretical basis for preventing browning and keeping freshness of fruits and vegetables. The results showed that the optimum temperature was 30 ℃, the optimum pH of PPO was 4.5 to 5.5, which indicated the PPO had isozymes in its mixture. The PPO was inactivated at 70℃ for 5 min and the extinct condition of PPO was 20 s at 100℃. In addition, the optimum reactive substance concentration of PPO of banana peel was 0.16 mol/L. The results of kinetic study showed that Km of PPO of banana peel was 14.48 mmol/L and vmax was 0.151 OD420/min.

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Available abstract

In the paper, the characteristics of polyphenol oxidase (PPO) extracted from banana peel with catechol as solvent, were studied by spectrophotometer to provide the theoretical basis for preventing browning and keeping freshness of fruits and vegetables. The results showed that the optimum temperature was 30 ℃, the optimum pH of PPO was 4.5 to 5.5, which indicated the PPO had isozymes in its mixture. The PPO was inactivated at 70℃ for 5 min and the extinct condition of PPO was 20 s at 100℃. In addition, the optimum reactive substance concentration of PPO of banana peel was 0.16 mol/L. The results of kinetic study showed that Km of PPO of banana peel was 14.48 mmol/L and vmax was 0.151 OD420/min.

Key concepts: Polyphenol oxidase, Browning, Banana peel, Catechol, Catechol oxidase, Chemistry, Food science, Polyphenol

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