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Properties of polyphenol oxidase in mango (Mangifera indica) kernel

✍ Scribed by Arogba, S S; Ajiboye, O L; Ugboko, L A; Essienette, S Y; Afolabi, P O

Publisher: John Wiley and Sons
Year: 1998
Tongue: English
Weight: 166 KB
Volume: 77
Category: Article
ISSN: 0022-5142
DOI: 10.1002/(sici)1097-0010(199808)77:4<459::aid-jsfa61>3.0.co;2-o

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✦ Synopsis

Polyphenol oxidase (PPO) activity of Ðltered extract of ground mango kernel suspension (400 g litre~1) was studied spectrophotometrically at 420 nm using catechol as substrate. The enzyme was most active at pH 6É0 and 25¡C. Activity was reduced by 50% at pH values of 5É0 and 7É1, and also at temperatures of 14¡C and 30¡C. The calculated activation energy and the Michaelis constant were 21É4 kcal mol~1 ¡C~1 and 24É6 mM, respectively. The (K m ) V max value was 2É14 units g~1 mango kernel. The time to heat inactivate PPO decreased rapidly to \10 min with increasing temperature of P70¡C at 50% activity.

1998 SCI.

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