Strawberry Polyphenoloxidase: Its Role in Anthocyanin Degradation

Journal of Food Science - Tập 55 Số 3 - Trang 731-734 - 1990
Pedro Wesche-Ebeling1, M. L. Montgomery1
1Author Montgomery is affiliated with Depto. de Tecnologie de Alimentas, Univ. Estadual de Campinas, 3100 Campinas, S.P., Brasil. Author Wesche-Ebeling is with Facultad de Ciencias Biol-o?icas, Universidad Autoóoma de Nuevo Leoń, Apdo. Postal F-16, San Nicolaś de los Garza, N.L, 66450, Mex́ico.

Tóm tắt

ABSTRACTTwo purified fractions of strawberry polyphenoloxidase (PPO) were used in model systems containing D‐catechin alone or in combination with either pelargonin or cyanin. Km values using D‐catechin were 0.5 mM and 0.41 mM and Vmax 82,700 and 18,800 nmoles O2/min/ mg protein, respectively, for each isozyme. Reaction of PPO with D‐catechin led to the formation of yellow‐brown pigments with maximum absorbance at 390 nm. Little PPO activity could be detected using cyanin as a substrate and no activity with pelargonin. PPO and D‐catechin together caused the loss of 50 to 60% of the anthocyanin pigments after 24 hr at room temperature with the formation of a precipitate.

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Journal of Food Science

Tập 55 Số 3

731-734

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