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Polyphenol Oxidase from Malatya Apricot (Prunus armeniaca L.)

Journal of Agricultural and Food Chemistry, ISSN: 0021-8561, Vol: 46, Issue: 4, Page: 1239-1241
1998
  • 56
    Citations
  • 0
    Usage
  • 15
    Captures
  • 0
    Mentions
  • 0
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Metric Options:   Counts1 Year3 Year

Metrics Details

  • Citations
    56
    • Citation Indexes
      55
    • Policy Citations
      1
      • 1
  • Captures
    15

Article Description

Polyphenol oxidase (PPO) of Malatya apricot was isolated by (NH)SO precipitation and dialysis. PPO showed activity to catechol, L-dopa, and gallic acid. Catechol was the most suitable substrate for Malatya apricot PPO (lowest K value). The optimum pH for the PPO was 8.5. Heating for 40 min at 40 C did not cause a significant loss of enzymic activity. The times required for 50% inactivation of activitiy at 60 and 80 C were found to be 47 and 16 min, respectively. The I values of inhibitors studied on PPO were determined by means of activity percentage [I] diagrams. The values were 2.7 × 10, 5.03 × 10, 3.62 × 10, 3.68 × 10, and 8.30 × 10 M for sodium metabisulfite, ascorbic acid, 2-mercaptoethanol, thiourea, and salicylic acid, respectively. Ascorbic acid, 2-mercaptoethanol, sodium metabisulfite, and thiourea inhibited the reaction strongly.

Bibliographic Details

Oktay Arslan; Arzu Temur; Israfil Tozlu

American Chemical Society (ACS)

Chemistry; Agricultural and Biological Sciences

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