Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Thermostability of Polyphenol Oxidase from Potato (Solanum tuberosum L.)

감자 Polyphenol Oxidase의 열안정성

  • Published : 2001.10.01
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Abstract

Factors affecting thermostability of polyphenol oxidase (PPO) from potato were studied for the purpose of providing useful information for food processing operations. The enzyme was most stable at pH 7.0 and it was inhibited to 70% after heat treatment at 8$0^{\circ}C$ for 1 min. The z-value for the thermal inactivation of the PPO was 12.17$\pm$0.58$^{\circ}C$. The thermostability of the enzyme was reduced by addition of sodium chloride. And the activity was inhibited by addition of reducing reagents such as 2-mercaptoethanol and dithiothreitol.

감자로부터 polyphenol oxidase를 추출하여 열안정성에 영향을 주는 요인을 식품의 제조공정에 유용한 정보를 제공하기 위해 연구를 하였다. 감자의 PPO는 pH 7.0에서 가장 안정하였고, 이 효소는 8$0^{\circ}C$에서 1분간의 열처리로 효소 활성이 70% 저해되었다. 감자 PPO의 열안정성은 sodium chloride의 첨가로 감소되었으며, 2-mercaptoethanol과 dithiothreitol과 같은 환원제의 첨가로 역시 효소활성이 저해되었다.

Keywords

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