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Literature summary for 1.11.1.7 extracted from
- Characterization of polyphenol oxidase and peroxidase and influence on browning of cold stored strawberry fruit (2007), J. Agric. Food Chem., 55, 3469-3476.
Activating Compound
| Activating Compound | Comment | Organism | Structure |
|---|---|---|---|
| D-glucose | slight activation in the presence of up to 1 M D-glucose | Fragaria x ananassa |  |
| D-glucose | slight activation in the presence of up to 1 M D-glucose | Fragaria vesca | |
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| D-fructose | - |
Fragaria vesca | |
| D-fructose | - |
Fragaria x ananassa | |
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| 18.18 | - |
guaiacol | in 0.01 M citrate phosphate buffer (pH 7.0), at 25°C | Fragaria vesca | |
| 50.68 | - |
guaiacol | in 0.01 M citrate phosphate buffer (pH 7.0), at 25°C | Fragaria x ananassa | |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Fragaria vesca | - |
cultivar Madame Moutot | - |
| Fragaria x ananassa | - |
cultivar Elsanta | - |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| fruit | - |
Fragaria x ananassa | - |
| fruit | - |
Fragaria vesca | - |
Storage Stability
| Storage Stability | Organism |
|---|---|
| 4°C, 0.01 M citrate phosphate buffer (pH 7.0), 10 days, 53% loss of activity | Fragaria x ananassa |
| 4°C, 0.01 M citrate phosphate buffer (pH 7.0), 10 days, 66% loss of activity | Fragaria vesca |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| guaiacol + H2O2 | - |
Fragaria x ananassa | tetraguaiacol + H2O | - |
? | |
| guaiacol + H2O2 | - |
Fragaria vesca | tetraguaiacol + H2O | - |
? | |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| POD | - |
Fragaria x ananassa |
| POD | - |
Fragaria vesca |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 40 | 50 | loses over 60% of relative activity after 60 min of incubation at 40°C, loses 60-80% of relative activity after 60 min of incubation at 50°C | Fragaria x ananassa |
| 40 | 50 | loses over 60% of relative activity after 60 min of incubation at 40°C, loses 60-80% of relative activity after 60 min of incubation at 50°C | Fragaria vesca |
IC50 Value
| IC50 Value | IC50 Value Maximum | Comment | Organism | Inhibitor | Structure |
|---|---|---|---|---|---|
| 10.49 | - |
at 25°C | Fragaria x ananassa | D-fructose | |
| 3610 | - |
at 25°C | Fragaria vesca | D-fructose | |
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