Volume 7, Issue 2, April 2019, Page: 40-45
Study on the Effects of Extraction and Purification Conditions on the Activity of Peroxidase and Polyphenol Oxidase from Chestnut Kernel and on Their Substrates
Gao Xiang, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoil age Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing, China; The Teaching Group of Food Chemistry, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
Han Mengmeng, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoil age Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing, China; The Teaching Group of Food Chemistry, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
Cai Ziyi, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoil age Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing, China; The Teaching Group of Food Chemistry, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
Zhang Xingyuan, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoil age Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing, China; The Teaching Group of Food Chemistry, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
Wang Fang, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoil age Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing, China; The Teaching Group of Food Chemistry, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China; Beijing Innovation Consortium of Swine Research System, Beijing, China
Pang Meixia, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoil age Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing, China; The Teaching Group of Food Chemistry, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China; Beijing Innovation Consortium of Swine Research System, Beijing, China
Qi Jinghua, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoil age Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing, China; The Teaching Group of Food Chemistry, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China; Beijing Innovation Consortium of Swine Research System, Beijing, China
Received: Apr. 15, 2019;       Published: Jun. 15, 2019
DOI: 10.11648/j.bio.20190702.13      View  202      Downloads  25
Abstract
Chestnut kernel is a woody grain with high nutritional value and utilized value, but it is susceptible to Browning. Previous studies have shown that phenol is the substrate of enzymes that lead to browning. In order to investigate the substrates that that leads to browning of peroxidase (POD) and polyphenol oxidase (PPO) of chestnut kernel. The extraction and purification methods and the main substrates of POD and PPO from chestnut kernel were investigated. First, the effects on enzyme activity of different kinds of buffer, temperature, time and pH value were studied; second, the salting out purification of different concentrations and the main substrates of POD and PPO from chestnut were studied. The results were shown that POD enzyme in chestnut could be obtained by extracting with sodium dihydrogen phosphate-dibasic sodium phosphate buffer (pH 6.8) at 4°C for 5 h. PPO enzyme in chestnut could be obtained by extracting with disodium hydrogen phosphate-citric acid buffer (pH 5.4) at 4°C for 5 h. The two enzymes could be purified best by 80% ammonium sulfate, and the activity of POD and PPO enzyme had been enhanced for 60% and 190% respectively. Gallic acid might be the main substrate of POD and PPO in browning of chestnut kernel.
Keywords
Chestnut Kernel, Enzymatic Browning, Extraction, Purification, Substrate
To cite this article
Gao Xiang, Han Mengmeng, Cai Ziyi, Zhang Xingyuan, Wang Fang, Pang Meixia, Qi Jinghua, Study on the Effects of Extraction and Purification Conditions on the Activity of Peroxidase and Polyphenol Oxidase from Chestnut Kernel and on Their Substrates, American Journal of Bioscience and Bioengineering. Vol. 7, No. 2, 2019, pp. 40-45. doi: 10.11648/j.bio.20190702.13
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