Polifenol oksidaz (PPO) enzimi yer elmasından izole edilmiştir. PPO, katekol, L-dopa, DL-dopa ya karşı aktivite göstermiş fakat bir monofenol olan L-tirozine karşı aktivite göstermemiştir. Yer elmasından izole edilen PPO nun optimum pH ve sıcaklık değeri sırasıyla 7.0 ve 25 °C dir. Enzim nötr pH civarında oldukça kararlıdır. 60 ve 80 °C deki aktivitenin % 50 inaktivasyonu için gerekli olan zaman sırasıyla, 40 ve 20 dakika olarak bulunmuştur. Katekol için Km ve Vmax değerleri sırasıyla, 5.88 mM ve 25 402 IU/mg.min dir. En çok inhibitör etkisi gösteren maddeler potasyum siyanid, β-merkaptoetanol ve tiyoüredir.
Polyphenol oxidase (PPO) was isolated from Jerusalem artichoke (Helianthus tuberosus). PPO showed activity to catechol, L-dopa and DL-dopa, but the enzyme had no activity toward L-tyrosine. PH and temperature optima Jerusalem artichoke PPO were 7,0 and 25 °C. The enzyme was significantly stable at neutral pH region. The times required for 50 % inactivation of activity at 60 and 80 °C were found to be 40 and 20 min. respectively. Km and Vmax values were 5.88 mM and 25 402 IU/mg.min with catechol, respectively. Most effective inhibitors was found to be thiourea β-mercaptoethanol and potassium cyanide.
___
Garcia-Carmona, F., Valero, E., Cabanes, J., Effects of L-proline on mushroom tyrosinase.Phytochemistry, 27, 1961-1964, 1988.
Siddiq, M, Cash, J. N., Sinha, N. K. and Akhter, P., Characterization and inhibition of PPO from pears (Pyrus communis L ev Bose and Red) J. Biochem 17, 327-331, 1994.
Mayer, A. M. and Harel, E., Polyphenol oxidase in plants. Phytochemistry\8,193-215,1979.
Palmer, J. K., Banana polyphenol oxidase; preparation and properties. PlantPhysiol. 38, 508-514,1963.
Janovitz-Klapp, A. Richard, F. and Nicolas J., Polyphenol oxidase from apple purification and some properties.Phytochemistry 28, 2903-2907,1989
Dijkstra, L. and Walker, J. R. L, Enzymic Browning in Apricots (Prunus armeniace) J. Sci. Food Agric, 229-234, 1990
Siddiq, M., Sinha, N. K., Cash, J. N., Characterisation of a polyphenol oxidase from Stanley plums. J. Food. Sci.57,1177-1185,1992
Flurkey.W. H. and Jen, J. J., Purification of peach polyphenol oxidase concentrations in relation to degree of browning. J. Food Biochem. 4, 29-41, 1980.
Ben-Shalom, N. Kahn, V., Harel, E., Mayer, A. W., Catechol oxidase from green olives: properties and partial purification. Phytochemistry, 16,1153-1157,1977.
Wong, T. C, Luh, B. S., Whitaker, J. R, Isolation and characterization of polyphenol oxidase isozymes of cling stone peach Plantphysiol. 48,19-25,1971
Bradford, M. M., A rapid and sensitive method for the quantification of microgram quantities of protein utulizing the priciple of protein-dye binding. Anal. Biochem. 72,248-255,1976
Lineweaver, H. and Burk, D., The determination of enzyme dissociation constants. J. Amer. Chem.Soc. 56, 658-665,1934
Aylward, F., Haisman, D. R. Oxidation systems in fruits and vegetables- Their relation to the quality of presured products. Adv. FoodRes., 17,1-8, 1969.
Zhou, H. and Feng, V., Polyphenol oxidase from Yali pears (pyrus bret schneideri). J. Sci. FoodAgric. 57, 307-314,1991
Halim, D.H. and Montgomery, M.W., Polyphenol oxidase of d'Anjou pears {Pyrus communis L). J. Food Sci. 43,603-610, 1978
Zhou, H., Feng, X., Polyphenol oxidase from Yali pear (Pyrus-bretschneideri), J. Sci. Food Agric 57, 307-315,1991
Benjamin, N. D. and Montgomery, M. W., Polyphenol oxidase of royal an cherries: purification and characterization. J.Food Sci.38, 799-804, 1973.
Oktay, M.; Kufrevioglu, 6. 1.; Kocacahskan, L. and Sakiroglu, H., Polyphenol oxidase from amasya apple. J.Food Sci. 60,495^500,1995.
Wisseman, K. W., Lee, C. Y., Characterization of polyphenol oxidase from Ravat 51 and Niagora grapes. J. Food Sci.46,506-508,1981.
Arslan, O., Temur, A., Tozlu, I., Polyphenol oxidase from Allium sp. J. Agric Food. Chem. 45,2861-2863,1997.
Rivas, N. J. and Whitaker, Purification and some properties of two polyphenol oxidase from bartlett pears.J.R, Plantphys. 52, 501-510, 1973.
Schwimmer, S., In source Book of Food Enzymology; AVI Publishing, 267-274, 1981
Matheis, G.and Whitaker, J. R., Modification of proteins by polyphenol oxidase and peroxidase and their products. J Food Biochem. 8,137-143,1984
Golan-Goldhirsh, A. and Whitaker, J. R., Effect of ascorbic acid, sodium bisulfite and thiol compounds on mushroom polyphenol oxidase. J Agric Food Chem. 32, 1003-1008, 1984.
Simpson, B.K., Marshall,M.R., and Otwell, S., Phenol oxidase from Srimp ( penaeus setifems):Purification and some properties J. Agric. Food Chem., 39, 918-926, 1987.
Leoni, O., Palmeri, S., Lattanzio, V., and Van, Sumere, C.F., Polyphenol oxidase from Artichoke (Cyanara scolymus L.) Food Chem., 38, 27-39, 1990.
Fujita, S., and Tono, T., Purification of pyrogalloloxidase and phloroglucinol oxidase from satsuma mandarin fruits and their properties. Nippon Noseikasaku Kaishi, 53, 233-240, 1979.
Fujita, S., Saari, N.B., Maegawa, M., Tetsuka, T., Hayashi, N., and Tono, T., Purification and properties of polyphenol oxidase from cabbage ( Brassica oleracea L.) J. Agric. Food. Chem., 43, 1138-1142, 1995.