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Literature summary for 1.10.3.1 extracted from

  • de Oliveira Carvalho, J.; Orlanda, J.F.F.
    Heat stability and effect of pH on enzyme activity of polyphenol oxidase in buriti (Mauritia flexuosa Linnaeus f.) fruit extract (2017), Food Chem., 233, 159-163 .
    View publication on PubMed
Search for more literature for 1.10.3.1

Inhibitors

Inhibitors Comment Organism Structure
additional information PPO activity is more effectively inhibited in an acid than in an alkaline pH Mauritia flexuosa

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
2 catechol + O2 Mauritia flexuosa
-
 2 1,2-benzoquinone + 2 H2O
-
 ?

Organism

Organism UniProt Comment Textmining
Mauritia flexuosa
-
-
-

Source Tissue

Source Tissue Comment Organism Textmining
fruit ripe Mauritia flexuosa
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
2 catechol + O2
-
 Mauritia flexuosa 2 1,2-benzoquinone + 2 H2O
-
 ?

Synonyms

Synonyms Comment Organism
polyphenol oxidase
-
 Mauritia flexuosa
PPO
-
 Mauritia flexuosa

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
35
-
-
 Mauritia flexuosa

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
57
-
 crude enzyme extract, loss of 11.57% activity after 20 min Mauritia flexuosa
67
-
 crude enzyme extract, loss of about 50% activity after 20 min Mauritia flexuosa
77
-
 crude enzyme extract, loss of 59.93% activity after 20 min Mauritia flexuosa

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
7
-
-
 Mauritia flexuosa