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Purification and properties of polyphenol oxidase from mango peel (Mangifera indica var. Raspuri).

Katwa, L. C. and Ramakrishna, M. and Raghavendra Rao, M. R. (1982) Purification and properties of polyphenol oxidase from mango peel (Mangifera indica var. Raspuri). Journal of Food Biochemistry, 6 (4). 217-228, 20 ref..

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Polyphenol oxidase from the peel of ripe mango fruit was purified 126-fold to homogeneity by (NH4)2SO4 fractionation, column chromatography on Blue Sepharose CL-6B and gel chromatography on Sephadex G-200. It had an iso-electric point (pI) of 4.1plus/minus0.2 and mol. wt. of 137 000 daltons as determined by sodium dodecyl sulphate - polyacrylamide gel electrophoresis and gel filtration. It was more specific for catechol (than for other substrates tested) with a Km of 8.2mM . 2-Mercaptoethanol, L -cysteine, sodium diethyldithiocarbamate and thiourea were effective inhibitors of this enzyme. It had pH and temp. optima of 5.5 and 46 degree C, resp. It lost 50% activity by exposure to 85 degree , 75 degree and 65 degree C for 3, 16 and 25.5 min, resp. Copper content was 1 atom/mole of enzyme and copper was essential for its activity. Unlike most of the polyphenol oxidases, multiple forms were not detected in the crude extract.

Item Type: Article
Uncontrolled Keywords: PHENOLASES-; mango peel, polyphenoloxidases characteristics from; PEEL-; MANGOES-; polyphenoloxidases characteristics from mango peel
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Aug 2008 05:10
Last Modified: 28 Dec 2011 09:54
URI: http://ir.cftri.com/id/eprint/6684

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