کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7594897 | 1492123 | 2015 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Pectin plays an important role on the kinetics properties of polyphenol oxidase from honeydew peach
ترجمه فارسی عنوان
پکتین نقش مهمی در خواص سینتیک پلی فنول اکسیداز از هلو عسل دارد
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کلمات کلیدی
Catechol (PubChem CID: 289)l-Cysteine (PubChem CID: 5862)(+)-catechin (PubChem CID: 9064) - (+) - کاتچین (PubChem CID: 9064)(−)-Epicatechin (PubChem CID: 72276) - (-) - Epicatechin (PubChem CID: 72276)Kinetics - سینتیک (جنبش شناسی) Peach - هلوPurification - پاکسازیPolyphenol oxidase - پلی فنول اکسیدازPectin - پکتینGlutathione (PubChem CID: 124886) - گلوتاتیون (PubChem CID: 124886)
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Polyphenol oxidase (PPO) was purified from peach pulp by a three-step column chromatographic procedure. The kinetics properties of the PPO fractions obtained from different purification steps were compared. All the fractions showed high affinities for (+)-catechin and (â)-epicatechin. The optimum pHs and optimum temperatures for all the fractions were the same. However, the fraction that contained pectin was more sensitive to the change of pH, and it had a lower affinity for the substrates and a higher thermostability than the fractions without pectin. In addition, the protein impurities in PPO fractions might have no effect on the properties of PPO. l-Cysteine and glutathione were effective for the inhibition of all the PPO fractions, while NaF inhibited moderately. However, the pectin could reduce the inhibition effects of those inhibitors.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 168, 1 February 2015, Pages 14-20
Journal: Food Chemistry - Volume 168, 1 February 2015, Pages 14-20
نویسندگان
Liang Liu, Shaoqian Cao, Hua Yang, Xiangyang Qi,