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Literature summary for 1.10.3.1 extracted from
- Characterization of a tomato polyphenol oxidase and its role in browning and lycopene content (2005), J. Agric. Food Chem., 53, 2032-2038.
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| tropolone | - |
Solanum lycopersicum |  |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| additional information | Solanum lycopersicum | PPO activity is associated with color changes associated with browning and lycopene degradation, the commercial variety Naomi is more susceptible to enzymatic browning than the local varieties Pizzutello, Rosa Maletto and PO228, due to higher PPO activity levels, lycopene is an antioxidant agent that reconstitutes the polyphenols oxidized by the action of PPO | ? | - |
? | |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Solanum lycopersicum | - |
var. Naomi, Pizzutello, Rosa Maletto, and PO228, physicochemical properties of the different tomato varieties, overview | - |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| fruit | - |
Solanum lycopersicum | - |
Specific Activity [micromol/min/mg]
| Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|
| additional information | - |
analysis of browning parameters | Solanum lycopersicum |
Storage Stability
| Storage Stability | Organism |
|---|---|
| 4°C, 55% of the maximum activity at this cold-storage temperature | Solanum lycopersicum |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| 4-methylcatechol + O2 | - |
Solanum lycopersicum | 4-methyl-1,2-benzoquinone + H2O | - |
? | |
| catechol + 1/2 O2 | - |
Solanum lycopersicum | 1,2-benzoquinone + H2O | - |
? | |
| additional information | PPO activity is associated with color changes associated with browning and lycopene degradation, the commercial variety Naomi is more susceptible to enzymatic browning than the local varieties Pizzutello, Rosa Maletto and PO228, due to higher PPO activity levels, lycopene is an antioxidant agent that reconstitutes the polyphenols oxidized by the action of PPO | Solanum lycopersicum | ? | - |
? | |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| More | cf. EC 1.14.18.1 | Solanum lycopersicum |
| polyphenol oxidase | - |
Solanum lycopersicum |
| PPO | - |
Solanum lycopersicum |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 40 | - |
- |
Solanum lycopersicum |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 30 | 50 | - |
Solanum lycopersicum |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 4.8 | - |
- |
Solanum lycopersicum |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 4.1 | 4.4 | 74% and 87% of maximal activity | Solanum lycopersicum |
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Release 2023.1 (January 2023)
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