Title of article :
Selected biochemical properties of polyphenol oxidase in butter lettuce leaves (Lactuca sativa L. var. capitata) elicited with dl-β-amino-n-butyric acid
Author/Authors :
Z?otek، نويسنده , , Urszula and Gawlik-Dziki، نويسنده , , Urszula، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2015
Pages :
7
From page :
423
To page :
429
Abstract :
The study concentrated on changes in certain biochemical parameters of polyphenol oxidase (PPO) from lettuce leaves caused by dl-β-amino-n-butyric acid (BABA) elicitation. PPO from control plants demonstrated the highest affinity toward catechol, whereas PPO from BABA-elicited lettuce showed the highest affinity to 4-methylcatechol. The optimum temperature for enzymes from control plants was 35 °C, whereas from plants elicited with 1 mM BABA this was 25 °C. PPO from plants elicited with BABA was also more sensitive to the tested inhibitors than PPO from control plants. l-Cysteine was the most effective inhibitor. Native gel stained for PPO activity in control samples showed two isoforms. However, in BABA-treated lettuce three bands visualising PPO activity were observed. The information obtained in this study will be valuable for the development of treatment technology and storage conditions to control undesirable browning reactions in elicited lettuce.
Keywords :
lettuce , dl-?-amino-n-butyric acid , characterisation , Elicitation , Polyphenol oxidase
Journal title :
Food Chemistry
Serial Year :
2015
Journal title :
Food Chemistry
Record number :
1979315
Link To Document :
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