Purification and characterization of polyphenol oxidase from purslane

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dc.authorid0000-0001-9438-5447en_US
dc.authorid0000-0002-0181-3746en_US
dc.authorid0000-0001-8253-9568en_US
dc.authorid0000-0002-5314-0475en_US
dc.authorid0000-0002-0761-6436en_US
dc.authorid0000-0002-2287-2913en_US
dc.contributor.authorGüven, Reyhan Gül
dc.contributor.authorGüven, Kemal
dc.contributor.authorBekler, Fatma Matpan
dc.contributor.authorAcer, Ömer
dc.contributor.authorAlkan, Hüseyin
dc.contributor.authorDoğru, Mehmet
dc.date.accessioned2024-03-01T11:23:49Z
dc.date.available2024-03-01T11:23:49Z
dc.date.issued2017en_US
dc.departmentDicle Üniversitesi, Ziya Gökalp Eğitim Fakültesi, Matematik ve Fen Bilimleri Eğitimi Bölümüen_US
dc.description.abstractThe polyphenol oxidase (PPO) is an enzyme that is responsible for the enzymatic browning of fruits and vegetables. This is generally undesired process and need to be prevented in food technology. PPO from purslane was purified, characterised and the kinetic parameters for three substrates namely, catechol, L-Dopa and 4-methylcatechol were determined. The optimum pH and temperature values were found to be pH 7.0 and 50 °C, respectively using the catechol as substrate. The apparent molecular weight of the PPO from purslane was determined as high as 163 kDa by partially denaturing SDS-PAGE. Moreover, the inhibition kinetics of the purified PPO were determined, using both synthetic and natural inhibitors. Among inhibitors tested, ascorbic acid was the most effective inhibitor with the lowest Ki value of 0.36 mM. This is the first study on the purification and characterisation of PPO from purslane (Portulaca oleracea) that may provide new insight into how to overcome the enzymatic browning.en_US
dc.description.sponsorshipDicle University 15-ZEF-20en_US
dc.identifier.citationGüven, R. G., Güven, K., Bekler, F. M., Acer, Ö., Alkan, H. ve Doğru, M. (2017). Purification and characterization of polyphenol oxidase from purslane. Food Science and Technology (Brazil), 37(3), 356-362.en_US
dc.identifier.doi10.1590/1678-457x.03216
dc.identifier.endpage362en_US
dc.identifier.issn0101-2061
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85029944320
dc.identifier.scopusqualityQ2
dc.identifier.startpage356en_US
dc.identifier.urihttps://www.scielo.br/j/cta/a/JRzh7jknYyyvhwzRt8TJPzd/?lang=en
dc.identifier.urihttps://hdl.handle.net/11468/13455
dc.identifier.volume37en_US
dc.identifier.wosWOS:000411814900003
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorGüven, Reyhan Gül
dc.institutionauthorGüven, Kemal
dc.institutionauthorBekler, Fatma Matpan
dc.institutionauthorAcer, Ömer
dc.institutionauthorAlkan, Hüseyin
dc.institutionauthorDoğru, Mehmet
dc.language.isoenen_US
dc.publisherSociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTAen_US
dc.relation.ispartofFood Science and Technology (Brazil)
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectInhibitorsen_US
dc.subjectKineticsen_US
dc.subjectPolyphenol oxidaseen_US
dc.subjectPortulaca oleraceaen_US
dc.subjectPurificationen_US
dc.titlePurification and characterization of polyphenol oxidase from purslaneen_US
dc.titlePurification and characterization of polyphenol oxidase from purslane
dc.typeArticleen_US

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