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Related Experiment Videos

Polyphenol oxidase from Dominga table grape.

Estrella Núñez-Delicado1, Marta Serrano-Megías, Antonio José Pérez-López

  • 1Departamento de Ciencia y Tecnología de Alimentos, Universidad Católica San Antonio de Murcia, Avenida de los Jerónimos s/n, 30107 Guadalupe, Murcia, Spain. enunez@pdi.ucam.edu

Journal of Agricultural and Food Chemistry
|July 21, 2005
PubMed
Summary

Dominga grape polyphenol oxidase (PPO) was extracted and activated. Inhibitors like tropolone and cyclodextrins effectively reduced enzymatic browning in grape juice, confirming PPO

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Area of Science:

  • Enzymology
  • Food Science
  • Biochemistry

Background:

  • Grape juice browning is a significant concern in the food industry.
  • Polyphenol oxidase (PPO) is a key enzyme responsible for enzymatic browning.
  • Understanding PPO activity in Dominga grapes is crucial for quality control.

Purpose of the Study:

  • To extract and characterize Dominga grape polyphenol oxidase (PPO).
  • To investigate the activation and kinetic properties of PPO.
  • To evaluate the efficacy of inhibitors and cyclodextrins in preventing grape juice browning.

Main Methods:

  • Enzyme extraction using Triton X-114 phase partitioning.
  • Determination of optimal activation conditions (pH, SDS presence).
  • Kinetic parameter calculation and inhibitor/cyclodextrin effect analysis.

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Main Results:

  • Dominga grape PPO was extracted in a latent state and activated by SDS at pH 6.0.
  • Maximum PPO activity was observed at acidic pH in the absence of SDS.
  • Tropolone and G(2)-beta-cyclodextrins showed significant inhibition of PPO activity and grape browning.

Conclusions:

  • Enzymatic browning in Dominga grape juice is primarily mediated by PPO.
  • PPO activity is dependent on pH and the presence of activators like SDS.
  • Inhibitors and cyclodextrins offer potential strategies for controlling browning in grape products.