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Partial purification and characterisation of banana [ Musa (AAA Group) ‘Gros Michel’] polyphenol oxidase
Author(s) -
Chaisakdanugull Chitsuda,
Theerakulkait Chockchai
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2009.01913.x
Subject(s) - polyphenol oxidase , column chromatography , chemistry , ascorbic acid , banana peel , ammonium , chromatography , polyphenol , sodium , catechol oxidase , enzyme , food science , biochemistry , organic chemistry , peroxidase , antioxidant
Summary Polyphenol oxidase (PPO) from pulp of banana [Musa (AAA Group) ‘Gros Michel’] was extracted and precipitated with 80% saturated ammonium sulphate followed by conventional column chromatography on Sephacryl S‐200 HR and fast protein liquid chromatography on Mono Q column. The lyophilised PPO obtained from Sephacryl S‐200 HR column was used for characterisation and inhibition studies. The partially purified PPO obtained from the Mono Q column exhibited at least three isoenzymes. The banana PPO had optimum pH for activity at 7 and it was stable around the same pH. Only 48% of initial enzyme activity was lost after heating at 70 °C for 30 min. The enzyme was completely inhibited by 2 m m sodium metabisulphite, 2 m m l ‐cysteine, 4 m m ascorbic acid, and 100 m m 4‐hexylresorcinol. The K m and V max of banana PPO for dopamine were 2.08 m m and 0.124 m m min −1 respectively.