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

BRENDA support

Literature summary extracted from

  • de Oliveira Carvalho, J.; Orlanda, J.F.F.
    Heat stability and effect of pH on enzyme activity of polyphenol oxidase in buriti (Mauritia flexuosa Linnaeus f.) fruit extract (2017), Food Chem., 233, 159-163 .
    View publication on PubMed

Inhibitors

EC Number Inhibitors Comment Organism Structure
1.10.3.1 additional information PPO activity is more effectively inhibited in an acid than in an alkaline pH Mauritia flexuosa

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
1.10.3.1 2 catechol + O2 Mauritia flexuosa
-
2 1,2-benzoquinone + 2 H2O
-
?

Organism

EC Number Organism UniProt Comment Textmining
1.10.3.1 Mauritia flexuosa
-
-
-

Source Tissue

EC Number Source Tissue Comment Organism Textmining
1.10.3.1 fruit ripe Mauritia flexuosa
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
1.10.3.1 2 catechol + O2
-
Mauritia flexuosa 2 1,2-benzoquinone + 2 H2O
-
?

Synonyms

EC Number Synonyms Comment Organism
1.10.3.1 polyphenol oxidase
-
Mauritia flexuosa
1.10.3.1 PPO
-
Mauritia flexuosa

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
1.10.3.1 35
-
-
Mauritia flexuosa

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
1.10.3.1 57
-
crude enzyme extract, loss of 11.57% activity after 20 min Mauritia flexuosa
1.10.3.1 67
-
crude enzyme extract, loss of about 50% activity after 20 min Mauritia flexuosa
1.10.3.1 77
-
crude enzyme extract, loss of 59.93% activity after 20 min Mauritia flexuosa

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
1.10.3.1 7
-
-
Mauritia flexuosa