Application | Comment | Organism |
---|---|---|
agriculture | quality loss of fruits, the major enzyme responsible for the browning reaction is polyphenol oxidase | Cucumis melo |
Inhibitors | Comment | Organism | Structure |
---|---|---|---|
D-fructose | D-fructose at different concentrations, PPO activities are measured at 25°C and pH 7.0 to determine inhibitor effects of sugars on enzymatic activities. PPO activities from both cultivars show a decreasing pattern as sugar concentration in the assay medium increases | Cucumis melo | |
D-glucose | D-glucose at different concentrations, PPO activities are measured at 25°C and pH 7.0 to determine inhibitor effects of sugars on enzymatic activities. PPO activities from both cultivars show a decreasing pattern as sugar concentration in the assay medium increases | Cucumis melo |
KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
6.66 | - |
3,4-dihydroxyphenylacetic acid | for Cucumis melo L. inodorus cv. Amarillo | Cucumis melo | |
7.18 | - |
3,4-dihydroxyphenylacetic acid | for Cucumis melo L. cantalupensis cv. Charentais | Cucumis melo |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Cucumis melo | - |
two different varieties Cucumis melo L. cantalupensis cv. Charentais and Cucumis melo L. inodorus cv. Amarillo. Polyphenol oxidase (PPO) and peroxidase (POD) are extracted from two different varieties of melon | - |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
3,4-dihydroxyphenylacetic acid + O2 | - |
Cucumis melo | (3,4-dioxocyclohexa-1,5-dien-1-yl)acetic acid + H2O | - |
? |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
60 | - |
melon PPO has maximum activity at 60°C in both Charentais and Amarillo cultivars | Cucumis melo |
Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|
additional information | - |
PPO activities are assayed at various reaction temperatures as controlled by a circulation water bath. The temperature is varied over the range of 5-80°C (+/-0.1°C) | Cucumis melo |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
7 | - |
for Cucumis melo L. cantalupensis cv. Charentais | Cucumis melo |
7.5 | - |
for Cucumis melo L. inodorus cv. Amarillo | Cucumis melo |
pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|
4 | 9 | PPO activities are determined in a pH range of 4.0-9.0 | Cucumis melo |