Biochemical Properties of Emir Grape Polyphenol Oxidase as Affected by Harvest Year | Zendy

Mustafa Ünal | Zendy; Aysun Şener | Zendy

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Biochemical Properties of Emir Grape Polyphenol Oxidase as Affected by Harvest Year

Author(s) -

Mustafa Ünal,

Aysun Şener

Publication year - 2016

Publication title -

international proceedings of chemical biological and environmental engineering

Language(s) - English

Resource type - Journals

ISSN - 2010-4618

DOI - 10.7763/ipcbee.2016.v95.2

Subject(s) - polyphenol oxidase , polyphenol , chemistry , horticulture , food science , botany , biology , enzyme , biochemistry , peroxidase , antioxidant

Effect of harvest year on biochemical properties of polyphenol oxidase (PPO) from Narince grapes was studied in 2006 and 2007.The optimum pH of the enzyme in both years were found to be 5.49 whereas optimum temperature for enzyme activity was 30° C in the year 2006 and 35° C in the year 2007. The apparent substrate specificities were established from Vmax/Km as: caffeic acid > 4- methylcatechol >catechol >pyrogallol for two enzymes in both years. There were marked differences between the two enzymes in terms of thermal stability. The effects of inhibitors varied in a dose dependent manner and according to the harvest year.

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