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Literature summary extracted from

  • Lim, J.; Jeong, M.; Moon, K.
    Purification and characterization of polyphenol oxidase in the flesh of the Fuji apple (2006), Food Sci. Biotechnol., 15, 177-182.
No PubMed abstract available

Inhibitors

EC Number Inhibitors Comment Organism Structure
1.10.3.1 epigallocatechin-3-O-gallate
-
 Malus sp.
1.10.3.1 gallocatechin gallate
-
 Malus sp.
1.10.3.1 L-cysteine
-
 Malus sp.
1.10.3.1 ZnSO4
-
 Malus sp.

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
1.10.3.1 40000
-
 x * 40000, SDS-PAGE Malus sp.

Organism

EC Number Organism UniProt Comment Textmining
1.10.3.1 Malus sp.
-
 Fuji apple
-

Purification (Commentary)

EC Number Purification (Comment) Organism
1.10.3.1 native enzyme by anion exchange chromatography, ammonium sulfate fractionation, hydrophobic interaction chromatography, and gel filtration Malus sp.

Source Tissue

EC Number Source Tissue Comment Organism Textmining
1.10.3.1 fruit
-
 Malus sp.
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
1.10.3.1 catechin + O2
-
 Malus sp. ?
-
 ?
1.10.3.1 catechol + 1/2 O2
-
 Malus sp. 1,2-benzoquinone + H2O
-
 ?
1.10.3.1 chlorogenic acid + O2 preferred substrate Malus sp. ?
-
 ?
1.10.3.1 additional information substrate specificity, overview, no activity with hydroquinic acid, resorcinol, and tyrosine Malus sp. ?
-
 ?

Subunits

EC Number Subunits Comment Organism
1.10.3.1 ? x * 40000, SDS-PAGE Malus sp.

Synonyms

EC Number Synonyms Comment Organism
1.10.3.1 polyphenol oxidase
-
 Malus sp.
1.10.3.1 PPO
-
 Malus sp.

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
1.10.3.1 35
-
-
 Malus sp.

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
1.10.3.1 45
-
 30 min, purified enzyme, stable Malus sp.
1.10.3.1 50
-
 30 min, purified enzyme, loss of 50% activity Malus sp.

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
1.10.3.1 6.5
-
-
 Malus sp.

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
1.10.3.1 6
-
 purified enzyme, most stable at, unstable at acidic pH Malus sp.