Applied Biological Chemistry
- Volume 24 Issue 3
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- Pages.167-173
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- 1981
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Characteristics of Polyphenol Oxidase from Garlic(Allium sativum L.)
마늘(Allium sativum L .) Polyphenol Oxidase의 특성(特性)
- Kim, Dong-Youn (Department of Food Science and Technology, College of Agriculture, Chon-nam National University) ;
- Rhee, Chong-Ouk (Department of Food Science and Technology, College of Agriculture, Chon-nam National University) ;
- Kim, Yang-Bae (Department of Food Science and Technology, College of Agriculture, Chon-nam National University)
- Published : 1981.09.30
Abstract
Crude enzyme of polyphenol oxidase was obtained from garlic. This enzyme actively oxidized triphenols such as pyrogallol and gallic acid, although it showed very weak activity on diphenols such as catechol and chlorogenic acid among the phenolic compounds tested. The optimum pH of the enzyme was 6.5 which was slightly higher than that of the garlic itself (pH 6.0). The enzyme was stable relatively at heat treatment. Sodium metabisulfite inhibited the enzyme activity at the concentration of 1mM, and KCN, L-ascorbic acid and thiourea also inhibited the enzyme action.
마늘의 갈변현상중(褐變現象中) 효소적(酵素的) 갈변(褐變)에 관여(關與)하는 polyphenol oxidase 조효소액(粗酵素液)을 추출(抽出)하여 그 성질(性質)을 몇가지 조사(調査)하였다. 기질(基質)로서는 여러 phenol화합물(化合物)들을 사용(使用)해 본 결과(結果), diphenol류(類)와 monophenol류(類)는 거의 갈변(褐變)되지 않았으나 triphenol인 pyrogallol, gallic acid는 크게 갈변(褐變)되는 것으로 보아 마늘의 polyphenol oxidase는 triphenol oxidase로 보인다. 이 효소의 최적(最適) pH는 6.5 부근으로 약산성측(弱酸性側)에 있었으며 열안정성(熱安定性)은
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