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dc.contributor.authorLin, He-Tong
dc.contributor.authorLin, Min
dc.contributor.authorKe, Li-Na
dc.contributor.authorHan, Peng
dc.contributor.authorQiu, Ling
dc.contributor.authorChen, Qing-Xi
dc.contributor.author陈清西
dc.contributor.authorWang, Qin
dc.contributor.author王勤
dc.date.accessioned2011-07-30T08:10:27Z
dc.date.available2011-07-30T08:10:27Z
dc.date.issued2010
dc.identifier.citationFood Chemistry,Volume 119, Issue 2, 15 March 2010, Pages 660-663zh_CN
dc.identifier.issn0308-8146
dc.identifier.urihttp://dx.doi.org/doi:10.1016/j.foodchem.2009.07.013
dc.identifier.urihttps://dspace.xmu.edu.cn/handle/2288/10310
dc.description.abstractIn order to prevent potato from browning during preservation and processing, the effects of p-alkylbenzoic acids (p-propylbenzoic acid, p-butylbenzoic acid, p-pentylbenzoic acid, p-hexylbenzoic acid, p-heptylbenzoic acid, p-octylbenzoic acid) on the activity of potato polyphenol oxidase (PPO) have been studied. The PPO was extracted with PBS (pH 6.8), fractionated with ammonium sulphate, concentrated, and purified with Sephadex G-100 (1.8 x 100 cm) filtration chromatography. The active fractions were pooled and the PPO activity was determined to be 79.83 U/mg. The results showed that p-alkylbenzoic acids could strongly inhibit the activity of potato PPO. The values of IC50 of these six inhibitors were determined to be 0.213, 0.180, 0.152, 0.106, 0.075 and 0.047 mM, respectively. Kinetic analyses showed that p-alkylbenzoic acids used in this experiment were reversible and noncompetitive inhibitors to the enzyme. The inhibitory effects were potentiated with increasing lengths of the hydrocarbon chains, indicating that the inhibitory efficiency on the enzyme was influenced by the steric effect of the substituted groups. (C) 2009 Elsevier Ltd. All rights reserved.zh_CN
dc.description.sponsorshipNational Key Technology R&D Program of China [2007BAD071306]; Science and Technology Foundation of Fujian Province [2007N0051]; New Century Excellent Talents in Fujian Province Universityzh_CN
dc.language.isoenzh_CN
dc.publisherELSEVIER SCI LTDzh_CN
dc.subjectPotatozh_CN
dc.subjectPolyphenol oxidasezh_CN
dc.subjectAlkylbenzoic acidszh_CN
dc.subjectInhibition; Kineticszh_CN
dc.titleInhibitory effects of p-alkylbenzoic acids on the activity of polyphenol oxidase from potato (Solanum tuberosum)zh_CN
dc.typeArticlezh_CN


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