STRAWBERRY POLYPHENOLOXIDASE - PURIFICATION AND CHARACTERIZATION

被引：31

作者：

WESCHEEBELING, P ^{[1
]}

MONTGOMERY, MW ^{[1
]}

机构：

[1] OREGON STATE UNIV, DEPT FOOD SCI & TECHNOL, CORVALLIS, OR 97331 USA

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb03924.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Stable and highly active polyphenoloxidase (PPO) extracts were obtained using polyvinylpyrrolidone, Amberlite XAD‐4, Triton X‐100, and protease inhibitor in pH 5.25 buffer. Citrate and phosphate prevented binding of PPO to pectin. Phenyl sepharose chromatography resolved PPO into two isozymes (PPO‐F1 and PPO‐F2) both separated from pectin. PPO‐F1 had a molecular weight of 111,000, did not penetrate the running gel during electrophoresis, and was bound by concanavalin suggesting that it contained carbohydrate. PPO‐F2 resolved into two peaks during DEAE‐chromatography, had a molecular weight of 34,500, and resolved into two bands during electrophoresis. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：1315 / 1319

页数：5

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