Biochemical properties of polyphenol oxidase from Daucus carota

Polyphenol oxidase (PPO) is a very important enzyme that is responsible for the enzymatic browning of vegetables and fruits, which is undesired process and need to be prevented in food technology. In this study, PPO from Daucus carota pell (carrot) was extracted and some of its biochemical propertie...

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Published inThe online journal of science and technology Vol. 9; no. 1; pp. 62 - 67
Main Authors Matpan Bekler,Fatma, Güven,Reyhan Gül, Güven,Kemal, Aslan,Nurten
Format Journal Article
LanguageEnglish
Published Sakarya Üniversitesi Yayınları 01.01.2019
Subjects
Bilim-Teknoloji
İstanbul
Türkiye
Daucus carota
characterisation
inhibition
Polyphenol oxidase
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Summary:Polyphenol oxidase (PPO) is a very important enzyme that is responsible for the enzymatic browning of vegetables and fruits, which is undesired process and need to be prevented in food technology. In this study, PPO from Daucus carota pell (carrot) was extracted and some of its biochemical properties were investigated. The optimum temperature and pH of PPO were found to be 40 °C and 8.0, respectively. The Lineweaver – Burk plot analysis of the PPO was carried out and the Km and Vmax values were determined for the substrate catechol. We also found that some inhibitors such as SDS and sodyum azide inhibit the enzyme activity. This is the first study on characterisation of PPO from Daucus carota bark that may provide new insight into how to overcome the enzymatic browning.
ISSN:2146-7390
2146-7390