TY - JOUR
T1 - Purification and partial biochemical characterization of polyphenol oxidase from mango (Mangifera indica cv. Manila)
AU - Palma-Orozco, Gisela
AU - Marrufo-Hernández, Norma A.
AU - Sampedro, José G.
AU - Nájera, Hugo
N1 - Publisher Copyright:
© 2014 American Chemical Society.
PY - 2014/10/8
Y1 - 2014/10/8
N2 - Polyphenol oxidase (PPO) is an enzyme widely distributed in the plant kingdom that has been detected in most fruits and vegetables. PPO was extracted and purified from Manila mango (Mangifera indica), and its biochemical properties were studied. PPO was purified 216-fold by hydrophobic interaction and ion exchange chromatography. PPO was purified to homogeneity, and the estimated PPO molecular weight (MW) by SDS-PAGE was ≈31.5 kDa. However, a MW of 65 kDa was determined by gel filtration, indicating a dimeric structure for the native PPO. The isolated PPO showed the highest affinity to pyrogallol (Km = 2.77 mM) followed by 4-methylcatechol (Km = 3.14 mM) and catechol (Km = 15.14 mM). The optimum pH for activity was 6.0. PPO was stable in the temperature range of 20-70 °C. PPO activity was completely inhibited by tropolone, ascorbic acid, sodium metabisulfite, and kojic acid at 0.1 mM.
AB - Polyphenol oxidase (PPO) is an enzyme widely distributed in the plant kingdom that has been detected in most fruits and vegetables. PPO was extracted and purified from Manila mango (Mangifera indica), and its biochemical properties were studied. PPO was purified 216-fold by hydrophobic interaction and ion exchange chromatography. PPO was purified to homogeneity, and the estimated PPO molecular weight (MW) by SDS-PAGE was ≈31.5 kDa. However, a MW of 65 kDa was determined by gel filtration, indicating a dimeric structure for the native PPO. The isolated PPO showed the highest affinity to pyrogallol (Km = 2.77 mM) followed by 4-methylcatechol (Km = 3.14 mM) and catechol (Km = 15.14 mM). The optimum pH for activity was 6.0. PPO was stable in the temperature range of 20-70 °C. PPO activity was completely inhibited by tropolone, ascorbic acid, sodium metabisulfite, and kojic acid at 0.1 mM.
KW - Manila mango (Mangifera indica)
KW - enzymatic browning
KW - inhibitors
KW - polyphenol oxidase
KW - purification
UR - http://www.scopus.com/inward/record.url?scp=84907943528&partnerID=8YFLogxK
U2 - 10.1021/jf5029784
DO - 10.1021/jf5029784
M3 - Artículo
C2 - 25211397
AN - SCOPUS:84907943528
SN - 0021-8561
VL - 62
SP - 9832
EP - 9840
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
IS - 40
ER -