Characterization of Polyphenol Oxidase Extracted from White Radish
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Abstract:
As the second major vegetables in China, the mainly browning of white radish during its storage and processing was enzymatic browning. A comprehensive and systematic understanding of polyphenol oxidase (PPO) in white radish and its suppression means is of great significance to promote quality and commercial value of white radish and its products. In this study, the fresh white radish was taken as the material, the PPO was extracted and characterized. The results showed that,with catechol as substrate, the optimum pH and reaction temperature of the enzyme were 6.0 and 40 ℃, respectively. Km and Vmax were 53.8 mmol/L and 588 U/min, respectively. The enzyme activity was completely inactivated by heating at 90 ℃ for 2.5 min or 85 ℃ for 3.5 min, and ascorbic acid, isoascorbic acid as well as L-cys had obvious inhibition effects on the PPO enzyme activity.
