COMPARISON OF PHENOLOXIDASE ACTIVITY FROM FLORIDA SPINY LOBSTER AND WESTERN AUSTRALIAN LOBSTER

被引：31

作者：

CHEN, JS

ROLLE, RS

MARSHALL, MR

WEJ, CI

机构：

[1] Food Science & Human Nutrition Dept, University of Florida, Gainesville, Florida

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb07999.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Polyphenoloxidase (PPO) isolated from cuticle of Western Australian lobster (Panulirus cygnus) and Florida spiny lobster (Panulirus argus) catalyzed oxidation of catechol and DL-beta-3,4-dihydroxyphenylalanine (DL-DOPA). The PPO from Florida lobster showed a higher substrate affinity than that from Australian lobster. They both showed higher affinity for catechol than for DL-DOPA, and optimal pH stability at 7.0. The enzymes differed with respect to activation energy and thermal stability. Electrophoretic patterns using SDS-PAGE indicated PPO from Western Australian lobster had two isoforms while Florida spiny PPO had three isoforms. These results suggest variations in enzyme activity may contribute to differences in susceptibility to melanosis between the two species.

引用

页码：154 / +

页数：1