Properties of wheat bran polyphenol oxidase

Soysal, Çiğdem; Söylemez, Zerrin

doi:10.1002/food.200300193

Cited by 12 publications

(6 citation statements)

References 15 publications

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“…The stability of the enzyme in basic media was lower than in acidic media. These results are similar to those reported by other authors who have found the optimum pH of certain plants to be near to 6.0 [13,43,51,64].…”

Section: Substrate Specificity and Concentrationsupporting

confidence: 95%

Purification and Biochemical Characterization of Polyphenol Oxidases from Embryogenic and Nonembryogenic Cotton (Gossypium hirsutum L.) Cells

Kouakou

Kouadio

Patrice

et al. 2008

Appl Biochem Biotechnol

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Polyphenol oxidases (PPOs) were isolated from cell suspensions of two cultivars of cotton (Gossypium hirsutum L.), and their biochemical characteristics were studied. PPO from Coker 312, an embryogenic cultivar, showed a highest affinity to catechol 20 mM, and PPO from R405-2000, a nonembryogenic cultivar, showed a highest affinity to 4-methylcatechol 20 mM. The optimal pH for PPO activity was 7.0 and 6.0 for Coker 312 and R405-2000, respectively. The enzyme had an optimal temperature of 25 degrees C and was relatively stable at 20-30 degrees C. Reducing sodium metabisulfite, ascorbic acid, dithiothreitol, SnCl(2), and FeCl(3) markedly inhibited PPO activity, whereas its activity was highly enhanced by Mg(2+), Ca(2+), and Mn(2+) and was moderately inhibited by Ba(2+), Cu(2+), and Zn(2+). The analysis revealed a single band on the sodium dodecyl sulfate polyacrylamide gel electrophoresis which corresponded to a molecular weight of 55 kDa for Coker 312 and 42 kDa for R405-2000.

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Section: Substrate Specificity and Concentrationsupporting

confidence: 95%

Purification and Biochemical Characterization of Polyphenol Oxidases from Embryogenic and Nonembryogenic Cotton (Gossypium hirsutum L.) Cells

Kouakou

Kouadio

Patrice

et al. 2008

Appl Biochem Biotechnol

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“…Here, it can be assumed that PPO activity (Table 2) was the main factor responsible for the undesired colour changes of our dough during 3D printing and ambient storage. Our results are in line with those of Soysal and Söylemez (2004), who showed that the optimum conditions for PPO activity of WB are at pH 5.0 to 6.0, with maximum activity at pH 5. Moreover, Yamasaki et al (2008) defined the optimum temperature range of 25 to 30 °C for WB PPO activity.…”

Section: Influence Of Flour Type Dough Ph and Printing Temperature On Enzymatic Browning And Printing Performancesupporting

confidence: 93%

“…Distinctions in the milling process of various cereal grains result in different bran and hull content which in turn defines the amount of PPO, TPC and some pigments (Brütsch et al, 2018;Quinde-Axtell et al, 2006). Furthermore, PPO activity is strongly dependent on pH and temperature (Soysal & Söylemez, 2004;Yadav et al, 2010;Yamasaki et al, 2008). Therefore, we investigated flour selection, addition of acidity regulators and the printing temperatures on colour change and browning formation during 1 h required to print 10 dough pieces.…”

Section: Influence Of Flour Type Dough Ph and Printing Temperature On Enzymatic Browning And Printing Performancementioning

confidence: 99%

Influence of Flour Type, Dough Acidity, Printing Temperature and Bran Pre-processing on Browning and 3D Printing Performance of Snacks

Habuš

Golubić

Pavičić

et al. 2021

Food Bioprocess Technol

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3D printing is an emerging technology that offers the ability to produce tailor-made foods. This work addresses the physical properties of 3D-printed snacks enriched with wheat bran as a function of flour type (oat, barley), addition of acidity regulators (citric acid, sodium bicarbonate), printing temperature (20 °C, 30 °C, 40 °C), and bran pre-processing (high-intensity ultrasound, vacuum microwave and pulsed light). Polyphenol oxidase activity, total phenolic content, antioxidant activity of bran, the viscosity profile of the flour-bran blend, the precision of 3D printing and browning kinetics of the physical properties of the dough and of baked snacks were investigated. During 1 h required to print ten pieces, the dough became very distinctly darker. Adjusting the printing temperature to 20 °C and adding sodium bicarbonate resulted in a dough, which changed colour less, but still very distinctly. Bran pre-processing inactivated polyphenol oxidase activity by 77-92%, which stopped browning of the dough within 50 min without affecting the printing precision. The use of ultrasound, vacuum microwave and pulsed light could be extended to other food components to achieve a greater inactivation of undesirable enzymes. Preprocessing techniques resulted in minor differences in the baked snack, so their future choice depends mainly on the amount of water that can be added to the recipe.

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“…The PPO activity of apple extract was assayed by measuring the rate of increase in absorbance at 25C in a Perkin Elmer Lambda 25 UV/VIS spectrophotometer at 405 nm by using 4‐methyl catechol as substrate (Soysal and Söylemez 2004). The reaction mixture consisted of 1.5 mL of 0.2 M acetate buffer at pH 5.5, 1.2 mL of distilled water, 0.15 mL of enzyme extract and 0.15 mL of 1 M 4‐methyl catechol.…”

Section: Methodsmentioning

confidence: 99%

Effects of Green Tea Extract on “Golden Delicious” Apple Polyphenoloxidase and Its Browning

Soysal¹

2009

Journal of Food Biochemistry

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The inhibitory effect of green tea extract on apple polyphenol oxidase (PPO) and on apple browning was investigated. PPO has been isolated from apples (cv. Golden Delicious), and extraction with polyvinylpolypyrrolidone and Triton X100 yielded a 6.45‐fold increase in the specific enzyme activity. The optimum pH and temperature of the enzyme was found as 5.5 and 25C, respectively. The kinetics of enzyme‐catalyzed reactions followed the Michaelis‐Menten model, and the PPO exhibited a Km value of 4.76 mM. Apple PPO activity was inhibited by green tea extract, and the inhibitory effect toward apple PPO increased with increasing extract concentration. Addition of 30 mg/mL green tea extract resulted in approximately 42% inhibition on apple PPO activity. To support the inhibition behavior of PPO, apple browning was also investigated by immersing apple slices into green tea extract, and it was revealed that the browning of apple slices was effectively retarded by the green tea extract. PRACTICAL APPLICATIONS The quality of fruits, especially apples, depends on controlling the enzymatic browning that affects its organoleptic and nutritional qualities. Addition of chemicals, pH adjustment, refrigeration, thermal treatments and exclusion of oxygen are among the most effective methods for the inhibition of polyphenol oxidases (PPO). Consumer demand for minimally processed and fresh‐like food products has undergone a continuous rise in recent years. Several authors have stated the necessity to evaluate the inhibitory effect of natural and nontoxic compounds on PPO activity and its potential applicability to the food industry. Experiments showed that green tea has an inhibitory effect on the activity of apple PPO and its browning. Our results suggest that green tea extract could potentially be used as a natural inhibitor of PPO, and its utilization is possible due to its wide occurrence, low cost and nontoxicity, but further feasibility studies are needed to increase its effect as an anti‐browning agent in its application in the food industry.

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Properties of wheat bran polyphenol oxidase

Cited by 12 publications

References 15 publications

Purification and Biochemical Characterization of Polyphenol Oxidases from Embryogenic and Nonembryogenic Cotton (Gossypium hirsutum L.) Cells

Purification and Biochemical Characterization of Polyphenol Oxidases from Embryogenic and Nonembryogenic Cotton (Gossypium hirsutum L.) Cells

Influence of Flour Type, Dough Acidity, Printing Temperature and Bran Pre-processing on Browning and 3D Printing Performance of Snacks

Effects of Green Tea Extract on “Golden Delicious” Apple Polyphenoloxidase and Its Browning

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