Apple waste management: a study on polyphenol oxidase activity

IF 1.1 4区 化学 Q3 SPECTROSCOPY
Kayssar Eid, Kassandra Fares, R. Matta, E. El-Hayek, Rony Abou-Khalil
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引用次数: 0

Abstract

Abstract The enzymatic browning of apples by polyphenol oxidase is a major drawback in the food industry. The change in the color, taste, and texture discourage the client from buying these fruits in the market. The description of this enzyme’s characteristics can be helpful in preventing the adverse consequences of the reaction. A study was carried out using polyphenol oxidase extracted from “Red delicious” apples cultivated in Laklouk, a small mountainous village located 69 km northeast of Beirut, Lebanon. The enzyme extraction was performed using phosphate buffer (0.1 M, pH 6.5), ascorbic acid, 3% polyvinylpolypyrrolidone, and 0.5% TritonX-100. The enzymatic reaction catalyzed by polyphenol oxidase was held using pyrocatechol (20 mM) as substrate. The optimum temperature and the optimum pH at which the enzyme shows maximal activity were determined. The stability of the enzyme after incubation at different temperatures was studied, and the major kinetic and thermodynamic parameters were calculated. The enzyme exhibits optimal activity at pH 5.5 and at 303 K. Higher or lower temperatures majorly reduce the enzyme activity. Apple polyphenol oxidase heat inactivation showed a first-order decay approach. The means of thermodynamic parameters suggest that polyphenol oxidase catalyzed reaction is endergonic with insignificant dispersion in the reaction medium. The results also provided information on the stability and structural resistance of the enzyme. This study determines for the first time some characteristics of polyphenol oxidase extracted from Lebanese apples. The knowledge of the enzyme activity can generate helpful instructions. This data taken into consideration while harvesting, handling, and processing apples, will help in reducing undesirable wastage of fruits and permitting economical savings.
苹果废弃物管理:多酚氧化酶活性的研究
摘要多酚氧化酶对苹果的酶促褐变是食品工业中的一个主要缺点。颜色、味道和质地的变化阻碍了客户在市场上购买这些水果。对这种酶的特性的描述有助于防止反应的不良后果。一项研究是使用从Laklouk种植的“红色美味”苹果中提取的多酚氧化酶进行的,Laklouk是一个位于69 黎巴嫩贝鲁特东北公里处。使用磷酸盐缓冲液(0.1 M、 pH 6.5)、抗坏血酸、3%聚乙烯聚吡咯烷酮和0.5%TritonX-100。多酚氧化酶催化的酶促反应用邻苯二酚(20 mM)作为底物。确定了酶表现出最大活性的最适温度和最适pH。研究了酶在不同温度下孵育后的稳定性,并计算了主要的动力学和热力学参数。该酶在pH 5.5和303时表现出最佳活性 K.较高或较低的温度主要降低酶的活性。苹果多酚氧化酶热失活表现出一级衰减途径。热力学参数表明,多酚氧化酶催化的反应是中性的,在反应介质中分散不明显。该结果还提供了关于该酶的稳定性和结构抗性的信息。本研究首次确定了从黎巴嫩苹果中提取的多酚氧化酶的一些特性。酶活性的知识可以产生有用的指导。在收获、处理和加工苹果时考虑这些数据,将有助于减少水果的不良浪费,并实现经济节约。
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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来源期刊
Spectroscopy Letters
Spectroscopy Letters 物理-光谱学
CiteScore
2.90
自引率
5.90%
发文量
50
审稿时长
1.3 months
期刊介绍: Spectroscopy Letters provides vital coverage of all types of spectroscopy across all the disciplines where they are used—including novel work in fundamental spectroscopy, applications, diagnostics and instrumentation. The audience is intended to be all practicing spectroscopists across all scientific (and some engineering) disciplines, including: physics, chemistry, biology, instrumentation science, and pharmaceutical science.
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