Characterization of phenoloxidase activity of carapace and viscera from cephalothorax of Norway lobster (Nephrops norvegicus)

Inactivation of polyphenol oxidase from Pacific white shrimp by dense phase carbon dioxide

“…The optimum temperature of PPO from different crustacean species was about 40-45°C (Simpson et al, 1987), while the optimum temperature of PPO from lobster (Homarus americanus) and tiger prawn (Penaeus japonicus) was 30°C (Montero, Ávalos, et al, 2001) and 55°C (Opoku-Gyamfua, Simpson, & Squires, 1992), respectively. Other researchers reported that the optimum temperature of PPO from deepwater pink shrimp (Parapenaeus longirostris), Western Australian lobster (Panulirus cygnus) and Florida spiny lobster (Panulirus argus) increased continuously up to 60°C (Giménez, Martínez-Alvarez, Montero, & Gómez-Guillén, 2010;Montero, Ávalos, et al, 2001;Zamorano et al, 2009). Fig.…”

Effect of catechin and its derivatives on inhibition of polyphenoloxidase and melanosis of Pacific white shrimp

“…Benjakul et al (2005) reported that the PPO from the kuruma prawn cephalothoraxes had MW of 160 kDa. PPO from viscera and carapace extracts of cephalothorax of Norway lobster (Nephrops norvegicus) had MW about 200-220 kDa as determined by activity staining using Ltyrosine and 4-tert-butyl-catechol as substrates (Giménez et al 2010). Among all compounds tested, C and EGCG showed high inhibitory effect towards PPO from Pacific white shrimp as indicated by the lower activity band intensity than the others (Fig.…”

Bioaktivitas ekstrak batang Xylocarpus granatum sebagai anti black spot alternatif pada Litopenaeus vannamei pasca panen

“…Cephalothorax udang telah diketahui mengandung polifenoloxidase, enzim tersebut mampu aktif pada kondisi optimumnya yaitu pH 6 dan suhu 45°C, aktifnya enzim tersebut mengakibatkan timbulnya black spot (Gimenez, 2004). Penghilangan kepala udang bertujuan untuk mengurangi jumlah dan aktivitas polifenoloxidase selama proses pasca panen (Benjakul, 2005).…”

“…Pencegahan black spot secara kimia pada proses pasca panen yaitu penambahan asam askorbat pada udang sebagai antioksidan, perendaman udang ke dalam air es yang mengandung 100 ppm natrium bisulfit (NaHSO 3 )/sodium bisulfit, perendaman udang ke dalam air es yang mengandung 2 ppm metabisulfit/sodium metabisulfit 2 ppm selama 2 menit, serta pencucian udang dengan air yang mengandung klorin 1-10 ppm (Badan Standarisasi Nasional, 1998 dan suhu 45°C, aktifnya enzim tersebut mengakibatkan cepat terjadinya penurunan mutu udang berupa timbulnya black spot (Gimenez, 2004). Udang head less merupakan hasil proses deheading (penghilangan cephalothorax) yang bertujuan untuk mengurangi jumlah dan aktivitas polifenoloxidase meski pada kondisi optimumnya selama proses pasca panen (Benjakul, 2005).…”