Characterization and comparison of plant and crustacean polyphenol oxidases : kinetics and inhibition by chemical methods /

Abstract

The characterization and comparison of polyphenol oxidase (PPO, E.C. 1.14.18.1) from crustaceans {lobster and shrimp) and plants were made. PPO from various plant and crustacean sources varied with respect to molecular weight, pH and temperature effects on activity and stability, substrate specificity, and other kinetic parameters. Differences in conformational structure among PPOs from mushroom, potato, lobster, white shrimp, and brown shrimp were investigated using spectropolarimetric and immunological methods. Varied secondary structures were observed among these PPOs, although they were shown to possess similar antigenic determinants.