Isolation and partial characterization of thermostable isoperoxidases from potato (Solanum tuberosum L.) tuber sprouts

被引:16
作者
Boucoiran, CFS
Kijne, JW
Recourt, K
机构
[1] DLO, Agrotechnol Res Inst, ATO, Dept Agrofibres & Cellulose, NL-6700 AA Wageningen, Netherlands
[2] Leiden Univ, Inst Mol Plant Sci, NL-2300 RA Leiden, Netherlands
关键词
potato sprouts; peroxidases; thermostability; isoforms; Solanum tuberosum;
D O I
10.1021/jf981352g
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Peroxidases (POD; EC 1.11.1.7) can cross-link cell wall polymers and may have an impact on the final textural quality of potato tubers. Because heat treatments are important during processing, the thermal properties of isoPODs from soluble and ionically and covalently bound fractions were studied from both potato tubers and sprouts. For both tissues, the ionically bound fraction was the most thermostable; similar to 20% of POD activity remained after a heat treatment of 10 min at 90 degrees C (for sprouts). The temperature profile of the ionically bound sprout fraction appeared to be nonlinear and suggested the presence of a very thermostable POD, which still showed activity after a heat treatment at 100 degrees C. Visualization by using isoelectric focusing confirmed the occurrence of a thermostable isoPOD with an IEP of 9.5, which displayed regeneration of activity after heat inactivation. This cationic POD was further purified by chromatography techniques, and by SDS-PAGE its molecular mass was estimated at 38 kDa.
引用
收藏
页码:701 / 707
页数:7
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