Polyphenol Oxidase and Peroxidase in <i>Luffa cylindrica</i>

KANG juan; ZHUANG Yin-hong; LIN Bi-ying; WEN Qing-fang; WEN Wen-xu; ZHU hai-sheng

doi:10.19303/j.issn.1008-0384.2017.08.009

Volume 32 Issue 8

Oct. 2017

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Fujian Journal of Agricultural Sciences > 2017 > 32(8): 854-858. > DOI: 10.19303/j.issn.1008-0384.2017.08.009

KANG juan, ZHUANG Yin-hong, LIN Bi-ying, WEN Qing-fang, WEN Wen-xu, ZHU hai-sheng. Polyphenol Oxidase and Peroxidase in Luffa cylindrica[J]. Fujian Journal of Agricultural Sciences, 2017, 32(8): 854-858. DOI: 10.19303/j.issn.1008-0384.2017.08.009

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Polyphenol Oxidase and Peroxidase in Luffa cylindrica

1.
College of Horticulture. Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
2.
Crops Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350013, China
3.
Vegetable Research Center, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350013, China

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Received Date: January 11, 2017
Revised Date: May 13, 2017

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Abstract

Factors affecting the properties of polyphenol oxidase (PPO) and peroxidase (POD) in luffa (Luffa cylindrica) were studied for information relating to enzymatic browning of the vegetable. The temperature, time duration, pH, and concentrations of the substrates, i.e., catechol for PPO activity and guaiacol for POD activity determinations, applied for the reaction as well as the wavelength used for the spectrophotometric color measurements were analyzed. The results indicated that (1) the optimum reaction system for PPO activity determination required the applications of wavelength at 408 nm for the spectrophotometry, a temperature at 35, a pH of 6.0, and an enzyme dosage of 0.15 mL with 0.056 moL·L^-1 catechol; and, (2) the optimum reaction system for POD, wavelength at 410 nm, a temperature at 40, a pH of 5.5, an enzyme dosage of 0.1 mL with 0.067 moL·L^-1 guaiacol.
- Luffa cylindrica,
- enzymatic browning,
- PPO,
- POD,
- enzyme properties

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