Comparison of the biochemical properties and thermal inactivation of polyphenol oxidase from three lily bulb cultivars
文献类型： 外文期刊
作者： Wang, Xinyu 1 ; Yang, Lvzhu 1 ; Liu, Jie 1 ; Wang, Rongrong 3 ; Zhang, Qun 1 ; Shan, Yang 1 ; Ding, Shenghua 1 ;
作者机构： 1.Hunan Univ, Grad Sch, Longping Branch, Changsha 410125, Peoples R China
2.Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Hunan Prov Key Lab Fruits & Vegetables Storage Pr, Changsha, Peoples R China
3.Hunan Agr Univ, Coll Food Sci & Technol, Changsha, Peoples R China
4.Hunan Prov Int Joint Lab Fruits & Vegetables Proc, Changsha, Peoples R China
关键词： inhibitor; lily bulbs; polyphenol oxidase; substrate specificity; thermal inactivation
期刊名称：JOURNAL OF FOOD BIOCHEMISTRY （ 影响因子：2.72； 五年影响因子：2.543 ）
ISSN： 0145-8884
年卷期： 2020 年 44 卷 10 期
页码：
收录情况： SCI
摘要： The biochemical properties and thermal inactivation of polyphenol oxidase (PPO) from three main planted lily cultivars in China, namely,Lilium lancifoliumThunb,Lilium brownievar.viridulum, andLilium davidiivar.unicolor cottonwere evaluated. Data indicate that the PPO from three cultivars showed two optimum pH levels of 4.0 and 6.5-7.0 and temperature of 15 degrees C and exhibited the highest affinity toward 4-methylcatechol. However, this enzyme did not exhibit monophenolase activity. Thiourea andL-cysteine were more effective than other inhibitors. The enzymatic activity ofL. lancifoliumThunb PPO crude extract was higher than that ofL. brownievar.viridulumandL. davidiivar.unicolor cotton. For thermal inactivation,L. davidiivar.unicolor cottonPPO showed the best thermal resistance at 65-75 degrees C, andL. lancifoliumThunb showed stability at 45 degrees C. The deactivation of the three types of PPO followed the first-order reaction kinetics, and the activation energy (E-a) was 144.28, 138.00, and 107.12 kJ/mol forL. lancifoliumThunb PPO,L. brownievar.viridulumPPO, andL. davidiivar.unicolor cottonPPO, respectively. Practical applications Liliumis an ornamental and edible plant typically used for food and traditional Chinese medicine. Its flowers are used for decoration, and its underground bulbs are rich in various bioactive substances. Fresh lily bulbs easily turn brown and lose economic value during storage and processing. Polyphenol oxidase (PPO) is a crucial molecule involved in the enzymatic browning of fruit and vegetables. In this study, PPO was extracted from three main planted lily cultivars in China. Namely,Lilium lancifoliumThunb,Lilium brownievar.viridulum,Lilium davidiivar.unicolor cottonand was partially characterized. The results are of considerable importance to further understand the PPO of lily bulbs and provide guidance for the inactivation of enzymes and the processing of lily bulb juice.
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