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Literature summary for 1.10.3.1 extracted from

  • Hua, Y.; Shen, G.; Liu, D.
    Characterization of polyphenol oxidase extracted from white radish (2014), Mod. Food Sci. Technol., 30, 69-73 .
No PubMed abstract available
Search for more literature for 1.10.3.1

Inhibitors

Inhibitors Comment Organism Structure
ascorbate
-
 Raphanus sativus
isoascorbate
-
 Raphanus sativus
L-cysteine
-
 Raphanus sativus

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
53.8
-
 catechol pH 6.0, 40°C Raphanus sativus

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
2 catechol + O2 Raphanus sativus
-
 2 1,2-benzoquinone + 2 H2O
-
 ?

Organism

Organism UniProt Comment Textmining
Raphanus sativus
-
-
-

Source Tissue

Source Tissue Comment Organism Textmining
root
-
 Raphanus sativus
-

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
9.8
-
 pH 6.0, 40°C, enzyme extract Raphanus sativus

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
2 catechol + O2
-
 Raphanus sativus 2 1,2-benzoquinone + 2 H2O
-
 ?

Synonyms

Synonyms Comment Organism
polyphenol oxidase
-
 Raphanus sativus
PPO
-
 Raphanus sativus

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
40
-
 with substrate catechol Raphanus sativus

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
80
-
 complete inactivation after 3.5 min Raphanus sativus
90
-
 complete inactivation after 2.5 min Raphanus sativus

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
6
-
 with substrate catechol Raphanus sativus