Any feedback?
Please rate this page
(literature.php)
(0/150)

BRENDA support

Literature summary for 1.14.18.1 extracted from

  • Liu, W.; Liu, J.; Xie, M.; Liu, C.; Liu, W.; Wan, J.
    Characterization and high-pressure microfluidization-induced activation of polyphenoloxidase from Chinese pear (Pyrus pyrifolia Nakai) (2009), J. Agric. Food Chem., 57, 5376-5380.
    View publication on PubMed

Activating Compound

Activating Compound Comment Organism Structure
additional information as the treatment pressure (high-pressure microfluidization) increases, the PPO relative activity is elevated from 100% untreated to 182.57% treated at 180 MPa, PPO relative activity is enhanced as the treatment pass increases Pyrus pyrifolia

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.8
-
catechol in 0.2 mM phosphate buffer at pH 6.8 and 30°C Pyrus pyrifolia

Organism

Organism UniProt Comment Textmining
Pyrus pyrifolia
-
Chinese pear, cultivar Nakai
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
catechol + O2 PPO has a great affinity for catechol Pyrus pyrifolia ?
-
?

Synonyms

Synonyms Comment Organism
polyphenoloxidase
-
Pyrus pyrifolia
PPO
-
Pyrus pyrifolia

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
45
-
-
Pyrus pyrifolia

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
4.5
-
-
Pyrus pyrifolia

pH Stability

pH Stability pH Stability Maximum Comment Organism
2 10 PPO exhibits a gradual increase in activity from pH 2.0-4.5, PPO exhibits a gradual decline in activity at pH above 4.5 with a slight recovery at pH 10.0 Pyrus pyrifolia