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פותח על ידי קלירמאש פתרונות בע"מ -
Latency properties of polyphenol oxidase in two avocado cultivars differing in their rate of browning
Year:
1977
Authors :
כהן, ורדה
;
.
Volume :
28
Co-Authors:
Kahn, V., Division of Food Technology, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Facilitators :
From page:
233
To page:
239
(
Total pages:
7
)
Abstract:
Differences in the degree of browning of two cultivars of avocado, Lerman and Fuerte, were investigated by studying the relative activities of buffer‐soluble (“soluble”) and detergent‐soluble (“bound”) forms of the enzyme polyphenoloxidase (PPO). The soluble form was found to exist in a latent as well as an active state. Different isoenzyme patterns were shown to exist for soluble and bound‐PPO as determined by gel electrophoresis and electrofocusing. Sodium dodecylsulphate increased the PPO activity and the protein extracted from the acetone powder without releasing any additional isoenzymes. It did, however, activate latent PPO in the crude and partially purified PPO fractions. The ratios between soluble/bound and between active/latent forms of the PPO enzyme were similar in both avocado cultivars studied. It was therefore concluded that differences in the rate of browning between the two cultivars were accountable more in terms of total and specific activity of PPO rather than in the proportion of the enzyme in bound or latent forms. Copyright © 1977 John Wiley & Sons, Ltd
Note:
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More details
DOI :
10.1002/jsfa.2740280302
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
20787
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:39
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Scientific Publication
Latency properties of polyphenol oxidase in two avocado cultivars differing in their rate of browning
28
Kahn, V., Division of Food Technology, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Latency properties of polyphenol oxidase in two avocado cultivars differing in their rate of browning
Differences in the degree of browning of two cultivars of avocado, Lerman and Fuerte, were investigated by studying the relative activities of buffer‐soluble (“soluble”) and detergent‐soluble (“bound”) forms of the enzyme polyphenoloxidase (PPO). The soluble form was found to exist in a latent as well as an active state. Different isoenzyme patterns were shown to exist for soluble and bound‐PPO as determined by gel electrophoresis and electrofocusing. Sodium dodecylsulphate increased the PPO activity and the protein extracted from the acetone powder without releasing any additional isoenzymes. It did, however, activate latent PPO in the crude and partially purified PPO fractions. The ratios between soluble/bound and between active/latent forms of the PPO enzyme were similar in both avocado cultivars studied. It was therefore concluded that differences in the rate of browning between the two cultivars were accountable more in terms of total and specific activity of PPO rather than in the proportion of the enzyme in bound or latent forms. Copyright © 1977 John Wiley & Sons, Ltd
Scientific Publication
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