บทคัดย่องานวิจัย

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Characterization and changes in polyphenol oxidase from eggplant fruit (Solanum melongena L.) during storage at low temperature

Analía Concellón, María C. Añón and Alicia R. Chaves ,

Food Chemistry Volume 88, Issue 1 , November 2004, Pages 17-24

2004

บทคัดย่อ

Characterization and changes in polyphenol oxidase from eggplant fruit (Solanum melongena L.) during storage at low temperature

Polyphenoloxidase (PPO) from eggplantfruitwas characterized, and its catecholase activity studied during storage offruitat 0 and 10 °C. The high catecholase activity was observed using 4-methylcatechol as substrate at pH 6 and 30 °C and activation with sodium dodecyl sulphate (SDS) was unnecessary. The soluble PPO fraction was the most thermostable, as well as the most active, form of the enzyme.Fruitsstored at 10 °C were undamaged, whereas those kept at 0 and 5 °C experiencedchilling injuryfrom days 6 and 8, respectively, as indicated by the decrease of lightness (L0) of pulp tissue. During exposure offruitsat 10 °C, the activities of soluble and insoluble PPO fractions increased, whereas, at 0 °C, PPO activity of both fractions decreased and maintained lower levels when browning of pulp tissue was observed. Soluble PPO activity at 0 °C was directly related to the value for L0.