Purification and properties of polyphenoloxidase of mango peel (Mangifera indica)

Purification and Partial Biochemical Characterization of Polyphenol Oxidase from Mango (Mangifera indica cv. Manila)

“…18 Therefore, it was decided also to include aprotinin and PMSF in the PPO extraction buffer. After extraction was performed, the determined specific activity for Manila mango PPO (crude extract) was 41 U/mg protein, in contrast to those reported for PPOs from other fruits and vegetables such as Badami mango peel (1.34 U/mg protein), 13 Kensington mango (1.8 U/g fresh weight), 19 Haden mango (0.1 U/min•mL), 11 mamey (22 U/mg protein), 10 persimmon (8.8 U/mg protein), 20 and banana (20.7 U/mg protein). 8 PPO Purification.…”

Evaluation of Physical and Textural Properties of Cookies Prepared from Pearl Millet Flour

“…Pearl millet has polyphenol oxidase and peroxidase activities (Prabha and Patwardhan, 1982;Saby John et al, 2003) and they are rich in polyphenols, which are substrates for these enzymes (Ajila et al, 2007;Saby John et al, 2003). Therefore, due to the enzymatic browning, brightness and yellowness of the cookies may be decreased (Ajila et al, 2008).…”

Preparation of dried chips from Jerusalem artichoke (Helianthus tuberosus) tubers and analysis of their functional properties

“…Then, the supernatant was centrifuged (7700g, for 10 min) and dialysed against 50 mM potassium phosphate buffer overnight at 4°C. The PPO activity was then measured in the crude extract using catechol as a substrate, as described by Prabha and Patwardhan (1982). In brief, 500 ll of 50 mM potassium phosphate buffer and 10 mM catechol were pre-warmed at 25°C for 5 min.…”