Physicochemical Properties of Polyphenol Oxidases

Jukanti, Aravind Kumar

doi:10.1007/978-981-10-5747-2_3

Cited by 8 publications

(13 citation statements)

References 175 publications

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“…Plant PPOs from various sources have been widely studied and reviewed ( 54 ), along with their structures ( 55 ); however, these enzymes are not discussed here, since they do not share many characteristics with the PPO described in this study.…”

Section: Discussionmentioning

confidence: 99%

Versatile Fungal Polyphenol Oxidase with Chlorophenol Bioremediation Potential: Characterization and Protein Engineering

Nikolaivits

Dimarogona

Karagiannaki

et al. 2018

Appl Environ Microbiol

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A novel fungal PPO was heterologously expressed and biochemically characterized. Construction of single and double mutants led to the generation of variants with altered specificity against CPs. Through this work, knowledge is gained regarding the effect of mutations on the substrate specificity of PPOs. This work also demonstrates that more potent biocatalysts for the bioremediation of harmful CPs can be developed by applying site-directed mutagenesis.

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Section: Discussionmentioning

confidence: 99%

Versatile Fungal Polyphenol Oxidase with Chlorophenol Bioremediation Potential: Characterization and Protein Engineering

Nikolaivits

Dimarogona

Karagiannaki

et al. 2018

Appl Environ Microbiol

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“…Furthermore, the optimum temperature for Guankou grape PPO activity was slightly higher than that of many other grape varieties, such as DeChaumac (20°C; Lee et al., 1983), Victoria (25°C; Rapeanu et al., 2006), and Concord grapes (25–30°C; Cash et al., 1976). Previous studies have shown that the activity of PPO enzymes in many plants decreased sharply at 55–80°C (Farouk et al., 2020; Kaya & Bagci, 2021) and found that this result was related to the instability of the thermosensitive three‐dimensional structure of the enzyme at a high temperature, which also decreased reaction speed (Jukanti, 2017).…”

Section: Resultsmentioning

confidence: 99%

“…The enzyme appeared to be more active in the acidic domain than in the alkaline domain. In general, the optimum pH of various plant PPOs was in the range of 4.0–8.0 (Jukanti, 2017). Interestingly, as the pH increased from 2.6 to 4.6, the PPO activity also increased.…”

Section: Resultsmentioning

confidence: 99%

“…Furthermore, the optimum temperature for Guankou grape PPO activity was slightly higher than that of many other grape varieties, Kaya & Bagci, 2021) and found that this result was related to the instability of the thermosensitive three-dimensional structure of the enzyme at a high temperature, which also decreased reaction speed (Jukanti, 2017).…”

Section: Effect Of Temperature On Ppo Activitymentioning

confidence: 92%

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Effects of Guankou grape polyphenol oxidase on enzymatic browning

Wang

Yuan

Yang

et al. 2021

Food Processing Preservation

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Guankou grape is a hybrid grape variety (Vitis vinifera × Vitis labrusca) termed for Guankou countryside in Jianshi county of Hubei province, China, where this grape is native. This grape is widely planted in Guankou countryside due to their large, compact, and fragrant clusters. With the expansion of the planting area, farmers were presented with a new problem of unsalable grapes. Thus, we need to produce the deep-processing products such as grape juice and wine to achieve of this distinctive grape variety for full use. However, the juice yield of the grape is often low, and oxidative browning is rapid during conventional winemaking. Therefore, the problem of low juice yield for this grape was initially circumvented by macerating the juice with the skin, which prolongs the maceration time and improves the juice yield (Wang et al., 2017). However, rapid browning cannot be solved via the use of SO 2 (40-60 mg/L), which is normally required for producing white wine. Enzymatic reactions primarily fuel this reaction, and most browning in fruits is caused by polyphenol oxidase (PPO;Taranto et al., 2017).

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“…PPO PME Optimal temperature 40°C [23,24] 50-80°C [25][26][27]. Inactivation temperature 60 s at 75°C [28] Approximately 80°C [29] Optimal pH 4.5-6.5 [23,24] 7 [30] Increasing from 3.5-8.5 [22] 3.1 Polyphenol oxidase PPO oxidizes phenolic compounds into quinones, which can be further depolymerized resulting in a dark pigment [31]. The absence of oxygen or alternative oxidative compounds, like organic acids, prevents the formation of quinones.…”

Section: Enzymatic Activity Related To Reduced Qualitymentioning

confidence: 99%

A Review of Cooking of Potatoes (Solanum tuberosum L.) Served in Large-Scale Food-Service Systems, Including Industrial Pre-Treatments

Sjölin¹,

Rayner²,

Purhagen³

et al. 2022

J. Food Eng. Tech.

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Potatoes (Solanum tuberosum L.) often constitute a meal’s main carbohydrate source. When consumed outside the home, dishes are often prepared in large-scale food service systems, like school canteens and hospitals. To manage the logistics of serving the required quantities of potatoes, raw tubers must be prepared by washing, industrial peeling, preservative actions, and packaging to stand transportation and storage before cooking. There are several steps of pre-treatment, packaging, transportation, and cooking techniques that differ from traditional preparation at home, and each of these steps— or more likely a combination of several steps— might contribute to reduced quality in terms of enzymatic discoloration, microbiological failure, and subsurface hardening. In this review, the effect of each of these steps on the potato tuber; from industrial peeling to steam-cooking in the large-scale food service system, has been studied to understand where the most significant quality changes occur, and to understand the combined impact of different actions.

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Physicochemical Properties of Polyphenol Oxidases

Cited by 8 publications

References 175 publications

Versatile Fungal Polyphenol Oxidase with Chlorophenol Bioremediation Potential: Characterization and Protein Engineering

Versatile Fungal Polyphenol Oxidase with Chlorophenol Bioremediation Potential: Characterization and Protein Engineering

Effects of Guankou grape polyphenol oxidase on enzymatic browning

A Review of Cooking of Potatoes (Solanum tuberosum L.) Served in Large-Scale Food-Service Systems, Including Industrial Pre-Treatments

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