Thermal and pH Stabilities of Partially Purified Polyphenol Oxidase Extracted from Solanum melongenas and Musa sapientum Fruits

PAUL CHIDOKA CHIKEZIE
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引用次数: 2

Abstract

Enzyme activity depends largely on environmental conditions such as temperature and pH. The stability of polyphenol oxidase (PPO) extracted from Solanum melongenas and Musa sapientum fruits preincubated in varying thermal and pH conditions were carried out. Enzyme activity was measured by spectrophotometric methods. The reaction mixture contained 3.5 mL of 0.20 M phosphate buffer (pH = 6.8), 1.0 mL of 0.75 mM catechol, and 0.5 mL of enzyme solution. PPO S. melongenas and PPO M. sapientum gave different temperature and pH optima. The temperature-activity profile of PPO S. melongenas and PPO M. sapientum showed a strong positive correlation ( r = 0.907363). At pH = 10.0, PPO M. sapientum activity represented 65.3% decay in enzyme activity, whereas PPO S. melongenas represented 79.3% decay in enzyme activity. PPOS.melongenas and PPO M. sapientum stability at pre-incubated temperatures of 20, 50 and 60°C and pH values of 3.5, 6.0 and 8.0 were measured. Residual activities of PPO S.melongenas and PPO M. sapientum showed a strong positive correlations under the same experimental thermal conditions, with exception at 20°C ( r = 0.693375). Specifically, pre-incubation of PPO M.sapientum for t = 90 min at 60°C caused 18.4% decay in relative activity of PPO M. sapientum . At t = 90 min, pre-incubation of PPO M. sapientum , at pH = 3.5 caused decay in activity within the range of 30.8-36.1%, whereas PPO M. sapientum pre-incubated in pH = 6.0 and pH = 8.0 gave decay in activity within the range of (1.5-9.8%) and (2.7-6.5%) respectively. PPO S.melongenas and PPO M. sapientum showed relatively higher stabilities as the incubation pH tended towards alkaline conditions, whereas the two experimental temperatures (20 and 60°C) promoted destabilization. Keywords : Polyphenol oxidase, temperature, pH, Solanum melongenas and Musa sapientum . African Journal of Biotechnology Vol. 12(38), pp. 5688-5694
甜瓜和麝香果实部分纯化多酚氧化酶的热稳定性和pH稳定性
酶的活性在很大程度上取决于环境条件,如温度和pH。本文研究了在不同温度和pH条件下预孵育的龙葵和Musa sapientum果实中提取的多酚氧化酶(PPO)的稳定性。用分光光度法测定酶活性。反应混合物中含有3.5 mL 0.20 M磷酸盐缓冲液(pH = 6.8), 1.0 mL 0.75 mM儿茶酚,0.5 mL酶溶液。PPO melongenas和PPO M. sapientum的最佳温度和pH值不同。PPO S. melongenas与PPO M. sapientum的温度-活性曲线呈极显著正相关(r = 0.907363)。pH = 10.0时,PPO M. sapientum酶活性下降65.3%,而PPO S. melongenas酶活性下降79.3%。ppo。在预孵育温度分别为20、50和60℃,pH分别为3.5、6.0和8.0时,测定了melongenas和PPO M. sapientum的稳定性。在相同的实验温度条件下,PPO S.melongenas和PPO m.s apientum的剩余活性除在20℃时呈显著正相关外(r = 0.693375)。具体来说,在60°C条件下,PPO M.sapientum预孵育90分钟,PPO M.sapientum的相对活性下降18.4%。pH = 3.5预孵育90 min时,PPO M. sapientum活性衰减幅度为30.8 ~ 36.1%,pH = 6.0和pH = 8.0预孵育90 min后,PPO M. sapientum活性衰减幅度分别为(1.5 ~ 9.8%)和(2.7 ~ 6.5%)。PPO s.m ongenas和PPO M. sapientum在培养pH趋于碱性时表现出较高的稳定性,而20℃和60℃两个实验温度促进了不稳定性。关键词:多酚氧化酶;温度;pH;非洲生物技术杂志Vol. 12(38), pp. 5688-5694
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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