Purification and characterization of polyphenol oxidase (PPO) from water yam (Dioscorea alata)

• Main Authors: Xinyan Peng, Chao Du, Haiyang Yu, Xiaoyu Zhao, Xiuyuan Zhang, Xiaoyu Wang
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2019-01-01
• Series: CyTA - Journal of Food
• Subjects: water yam; polyphenol oxidase; extraction; purification; characterization
• Online Access: http://dx.doi.org/10.1080/19476337.2019.1634645

Polyphenol oxidase (PPO) is responsible for the enzymatic browning of fruits and vegetables, and thus has negative effects on the quality of food. In this study, extraction and purification of PPO from water yam was performed successfully, and the characteristics of PPO and inhibitors of enzyme activity were analysed. The results showed that PPO activity improved by 4.58-fold through the DEAE-Sepharose and Superdex G-75 purification technique, which reached electrophoretic purity. The enzyme molecular weight was estimated to be 32 kDa. The optimum pH and temperature values of PPO were 6.0 and 35°C, respectively, and it was not thermostable at higher temperatures. PPO had the highest substrate affinity towards catechol (Km = 27.82 mmol/L and Vmax = 1.464 △A/min). The most effective inhibitor was L-cysteine followed by ascorbic acid and sodium sulfite.