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Literature summary for 1.10.3.1 extracted from

  • Lim, J.; Jeong, M.; Moon, K.
    Purification and characterization of polyphenol oxidase in the flesh of the Fuji apple (2006), Food Sci. Biotechnol., 15, 177-182.
No PubMed abstract available

Inhibitors

Inhibitors Comment Organism Structure
epigallocatechin-3-O-gallate
-
Malus sp.
gallocatechin gallate
-
Malus sp.
L-cysteine
-
Malus sp.
ZnSO4
-
Malus sp.

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
40000
-
x * 40000, SDS-PAGE Malus sp.

Organism

Organism UniProt Comment Textmining
Malus sp.
-
Fuji apple
-

Purification (Commentary)

Purification (Comment) Organism
native enzyme by anion exchange chromatography, ammonium sulfate fractionation, hydrophobic interaction chromatography, and gel filtration Malus sp.

Source Tissue

Source Tissue Comment Organism Textmining
fruit
-
Malus sp.
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
catechin + O2
-
Malus sp. ?
-
?
catechol + 1/2 O2
-
Malus sp. 1,2-benzoquinone + H2O
-
?
chlorogenic acid + O2 preferred substrate Malus sp. ?
-
?
additional information substrate specificity, overview, no activity with hydroquinic acid, resorcinol, and tyrosine Malus sp. ?
-
?

Subunits

Subunits Comment Organism
? x * 40000, SDS-PAGE Malus sp.

Synonyms

Synonyms Comment Organism
polyphenol oxidase
-
Malus sp.
PPO
-
Malus sp.

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
35
-
-
Malus sp.

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
45
-
30 min, purified enzyme, stable Malus sp.
50
-
30 min, purified enzyme, loss of 50% activity Malus sp.

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
6.5
-
-
Malus sp.

pH Stability

pH Stability pH Stability Maximum Comment Organism
6
-
purified enzyme, most stable at, unstable at acidic pH Malus sp.