Characterization of polyphenol oxidase and peroxidase from peach mesocarp (Prunus persica L. cv. Babygold)
作者： Mercedes Jiménez‐Atiénzar , María A Pedreño , Nuria Caballero , Juana Cabanes , Francisco García‐Carmona
DOI: 10.1002/JSFA.2886
关键词:
摘要: The two enzymes involved in enzymatic browning reactions - polyphenol oxidase (PPO) and peroxidase (POD) were extracted from peach fruit mesocarp. PPO was mainly located the membrane fraction its latent state. However, POD activity found soluble fraction. kinetic characterization of carried out with a natural substrate (chlorogenic acid) non-physiological substrate. Under native isoelectric focusing (IEF), several isoenzymes present pH range 5.4-5.8. A partially denaturing sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed presence active bands apparent molecular masses 49 50kDa. totally SDS-PAGE indicated single polypeptide mass 60kDa, as revealed by western blot. also analyzed IEF, showing strongly basic isoenzymes, which resolved cationic PAGE into different bands. 2007 Society Chemical Industry
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