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Literature summary extracted from
- Characterization of polyphenol oxidase from the Manzanilla cultivar (Olea europaea pomiformis) and prevention of browning reactions in bruised olive fruits (2007), J. Agric. Food Chem., 55, 6515-6520.
Inhibitors
| EC Number | Inhibitors | Comment | Organism | Structure |
|---|---|---|---|---|
| 1.14.18.1 | additional information | the inhibition of enzyme activity as a function of pH, temperature, and ascorbic acid is studied. The enzymatic activity increases with temperature (within the range studied) and is completely inhibited at pH values below 3.0 regardless of temperature. In alkaline conditions, the inhibitory pH level depends on temperature, at 8°C it is observed at pH above 9.0, whereas at 25°C, inhibition occurrs at pH values above 11.0. In any case, the browning reaction does not occur in the presence of ascorbic acid, and, theoretically, prevent browning in bruised olives | Olea europaea |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 1.14.18.1 | Olea europaea | - |
manzanilla cultivar (Olea europaea pomiformis) | - |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 1.14.18.1 | 4-methylcatechol + 1/2 O2 | - |
Olea europaea | 4-methyl-1,2-benzoquinone + H2O | - |
? |  |
Synonyms
| EC Number | Synonyms | Comment | Organism |
|---|---|---|---|
| 1.14.18.1 | polyphenol oxidase | - |
Olea europaea |
| 1.14.18.1 | PPO | - |
Olea europaea |
Temperature Range [°C]
| EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 1.14.18.1 | additional information | - |
the experiment is carried out only under the conditions of temperature (8 and 25°C) and pH (3.0 and 10.0 units) used in the PPO study, conditions at which the enzyme shows no activity or only a reduced proportion of it | Olea europaea |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 1.14.18.1 | 6 | - |
maximum activity | Olea europaea |
pH Range
| EC Number | pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|---|
| 1.14.18.1 | additional information | - |
the experiment is carried out only under the conditions of temperature (8 and 25°C) and pH (3.0 and 10.0 units) used in the PPO study, conditions at which the enzyme shows no activity or only a reduced proportion of it | Olea europaea |
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Release 2023.1 (January 2023)
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