Co-Authors:
Kahn, V., Division of Food Technology, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel
Abstract:
Avocado polyphenol oxidase (PPO) was precipitated mainly in the 30-90% saturated ammonium sulfate fraction. The 40-75% saturated ammonium sulfate fraction (the partially purified enzyme) had the highest specific activity in the cultivars Lerman, Horeshim and Fuerte. The PPO was active towards o-dihydroxyphenols. Six active enzymes (a-f) were detected with D,L-DOPA, 4-methylcatechol, catechol, caffeic acid or chlorogenic acid. Band e was the most active in all cases. More isoenzyme bands (fast-moving) were observed with caffeic acid than with 4-methylcatechol. Furthermore, the isoenzyme patterns of the partially purified extracts of the cultivars could be distinguished with respect to caffeic acid. © 1976.
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