General Stability | Organism |
---|---|
inactivation kinetics under high pressure treatment at different temperatures, modeling in connection with thermal inactivation kinetics, the partially purified enzyme is stable up to a pressure of 400 mPA at 25°C, 5% remaining activity at 800 MPa and 25°C, inactive at 700-900 MPa and 40-50°C, overview | Fragaria x ananassa |
Inhibitors | Comment | Organism | Structure |
---|---|---|---|
additional information | kinetics of enzyme inactivation by temperature and pressure | Fragaria x ananassa |
KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
additional information | - |
additional information | thermodynamics and Michaelis-Menten kinetics, modeling in connection with pressure inactivation kinetics, overview | Fragaria x ananassa | |
5.95 | - |
catechol | pH 5.0, 25°C | Fragaria x ananassa |
Metals/Ions | Comment | Organism | Structure |
---|---|---|---|
Cu2+ | a copper enzyme | Fragaria x ananassa |
Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
catechol + 1/2 O2 | Fragaria x ananassa | - |
1,2-benzoquinone + H2O | - |
? | |
additional information | Fragaria x ananassa | PPO oxidizes o-diphenolic compounds to the corresponding o-quinones in the presence of oxygen, subsequently the o-quinones polymerize with other o-quinones, proteins, amino acids etc., resulting in the formation of brown complexes, the enzyme is one of the main enzymes responsible for quality loss in strawberry taste due to phenolic degradation | ? | - |
? |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Fragaria x ananassa | - |
cv. Elsanta | - |
Purification (Comment) | Organism |
---|---|
native enzyme partially, solubilization by Triton X-100 in presence of polyvinyl polypyrrolidone, 32.fold by ammonium sulfate fractionation and dialysis | Fragaria x ananassa |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
fruit | - |
Fragaria x ananassa | - |
Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|
24.1 | - |
solubilized, crude enzyme | Fragaria x ananassa |
788.3 | - |
partially purified enzyme | Fragaria x ananassa |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
catechol + 1/2 O2 | - |
Fragaria x ananassa | 1,2-benzoquinone + H2O | - |
? | |
additional information | PPO oxidizes o-diphenolic compounds to the corresponding o-quinones in the presence of oxygen, subsequently the o-quinones polymerize with other o-quinones, proteins, amino acids etc., resulting in the formation of brown complexes, the enzyme is one of the main enzymes responsible for quality loss in strawberry taste due to phenolic degradation | Fragaria x ananassa | ? | - |
? | |
additional information | PPO oxidizes o-diphenolic compounds to the corresponding o-quinones in the presence of oxygen | Fragaria x ananassa | ? | - |
? |
Synonyms | Comment | Organism |
---|---|---|
phenol oxidase | - |
Fragaria x ananassa |
PPO | - |
Fragaria x ananassa |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
25 | - |
assay at | Fragaria x ananassa |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
additional information | - |
biphasic thermal inactivation kinetics | Fragaria x ananassa |
55 | - |
10 min, partially purified enzyme, loss of 50% activity | Fragaria x ananassa |
65 | - |
10 min, partially purified enzyme, almost complete inactivation | Fragaria x ananassa |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
5 | - |
- |
Fragaria x ananassa |
pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|
3.5 | 7 | inactive at pH 3.0 and pH 7.5, half-maximal activity at pH 3.5 and pH 6.2 | Fragaria x ananassa |