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Literature summary extracted from
- Extraction and characterization of polyphenol oxidase in pawpaw (Asimina triloba) fruit (2007), J. Food Biochem., 31, 603-620.
Application
| EC Number | Application | Comment | Organism |
|---|---|---|---|
| 1.10.3.1 | agriculture | could help pawpaw growers and food processors to develop proper storage and processing methods to avoid the undesirable color changes | Asimina triloba |
KM Value [mM]
| EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 1.10.3.1 | 326.6 | - |
catechol | Km of pawpaw fruit PPO is comparable with the Km of PPO from other fruits | Asimina triloba |  |
Molecular Weight [Da]
| EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|---|
| 1.10.3.1 | 28200 | - |
PPO exists as two isoforms with molecular weights of 28.2 and 38.3 kDa, SDS-PAGE | Asimina triloba |
| 1.10.3.1 | 28300 | - |
PPO exists as two isoforms with molecular weights of 28.2 and 38.3 kDa, SDS-PAGE | Asimina triloba |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 1.10.3.1 | Asimina triloba | - |
pawpaw fruit | - |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 1.10.3.1 | purified by gel filtration | Asimina triloba |
Source Tissue
| EC Number | Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|---|
| 1.10.3.1 | fruit | - |
Asimina triloba | - |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 1.10.3.1 | catechol + O2 | - |
Asimina triloba | o-benzoquinone + H2O | - |
? | |
Synonyms
| EC Number | Synonyms | Comment | Organism |
|---|---|---|---|
| 1.10.3.1 | polyphenol oxidase | - |
Asimina triloba |
| 1.10.3.1 | PPO | - |
Asimina triloba |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 1.10.3.1 | 5 | 20 | enzyme exhibits the greatest activity in the temperature zone of 5-20°C | Asimina triloba |
Temperature Range [°C]
| EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 1.10.3.1 | 5 | 80 | crude enzyme exhibits a maximum activity at 5-20°C, but a brief exposure to 40-80°C results in a rapid decline or complete loss of the enzyme activity | Asimina triloba |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 1.10.3.1 | 6.5 | 7 | PPO activity varies with pH and is the greatest at pH 6.5-7.0 | Asimina triloba |
pH Range
| EC Number | pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|---|
| 1.10.3.1 | 4 | 8.5 | pH optimum is determined over a pH 4.0-8.5 range | Asimina triloba |
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Release 2023.1 (January 2023)
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