Alterations in Solanum tuberosum polyphenol oxidase activity induced by gamma irradiation

Pendharkar, M. B.; Nair, P.M.

doi:10.1016/0031-9422(74)80294-3

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1991

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Cited by 9 publications

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“…These values clearly show the date polyphenol oxidase preferentially catalyzes the oxidation of polyphenolic compounds present in dates. Chlorogenic acid has been shown to be the best substrate for polyphenol oxidases of other plants (Pendharkar and Nair, 1974).…”

Section: Resultsmentioning

confidence: 99%

Polyphenol oxidase of dates

Hasegawa¹,

Maier²

1980

J. Agric. Food Chem.

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Section: Resultsmentioning

confidence: 99%

Polyphenol oxidase of dates

Hasegawa¹,

Maier²

1980

J. Agric. Food Chem.

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Enzymatische Br�unung in Lebensmitteln

Matheis

1983

Z Lebensm Unters Forch

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Multiple forms of soluble monophenol, dihydroxyphenylalanine: oxygen oxidoreductase (EC 1.14.18.1) from potato tubers (Solarium tuberosum)

Matheis

Belitz

1979

Z Lebensm Unters Forch

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The soluble phenol oxidase of various potato juices (adjusted from physiological pH to pH 4.5, 7.0 and 7.8) was separated by gel chromatography into multiple molecular forms. In acid or neutral and alkaline potato juices, low-mol.-wt. (less than 150,000 daltons) or high-mol.-wt. (greater than 150,000 daltons) enzyme forms predominate, respectively. Conversion of the low-mol.-wt. enzyme forms into high-mol.-wt. enzyme forms, and vice versa, was achieved by changing the pH values from acidic to neutral or alkaline pH, and vice versa. This substantiated our previous idea that the enzyme multiplicity arises from association of various subunits. In alkaline potato juice, considerable loss of monophenol oxidase activity (assayed at pH 6.0) occurred. This confirmed our previous findings that o-diphenol oxidase is more alkali-stable than monophenol oxidase.

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Alterations in Solanum tuberosum polyphenol oxidase activity induced by gamma irradiation

Cited by 9 publications

References 20 publications

Polyphenol oxidase of dates

Polyphenol oxidase of dates

Enzymatische Br�unung in Lebensmitteln

Multiple forms of soluble monophenol, dihydroxyphenylalanine: oxygen oxidoreductase (EC 1.14.18.1) from potato tubers (Solarium tuberosum)

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