Premium
The Effect of Sodium Chloride on Catechol Oxidase from Apples
Author(s) -
Sharon Miriam,
Mayer A. M.
Publication year - 1967
Publication title -
israel journal of chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.908
H-Index - 54
eISSN - 1869-5868
pISSN - 0021-2148
DOI - 10.1002/ijch.196700048
Subject(s) - chemistry , catechol , browning , chloride , catechol oxidase , sodium , enzyme , inorganic chemistry , nuclear chemistry , polyphenol oxidase , biochemistry , organic chemistry , peroxidase
Catechol oxidase from apple chloroplasts and browning of apple slices are strongly inhibited by the chloride anion. The inhibition is non‐competitive and reversible. Inhibition is pH‐dependent. being observed at pH 5.1 but not at pH 7.3. Activity could be extracted from the particles using CTAB. The extract's activity at the two pH could not be resolved into distinct fractions. The pH‐dependence of inhibition is ascribed to a change in the tertiary structure of the enzyme.