International Journal of Applied Research
Vol. 3, Issue 1, Part H (2017)
Extraction and characterization of polyphenol oxidase from pulp of apple fruit
Polyphenol Oxidase is present in majority of plant tissues and it is involved in adverse browning of plant products. Crude polyphenol oxidase (PPO) from the pulp of apple fruit was extacted by homogenization with potassium phosphate buffer followed by precipitation with 1.5 volumes of cold acetone. The concentration of enzyme in apple pulp was determined spectrophotometrically. The activity of enzyme in apple pulp was found to be2.65 μmol /min-1cm-3. Some properties like optimum pH and optimum temperature of the isolated PPO were also studied. The optimum pH for apple pulp PPO activity was found to be 7 and the optimum temperature of PPO activity was 20 °C.
How to cite this article:
Rumaisa Ansari, Zia H Khan, SM Mular, Nazia D Khan. Extraction and characterization of polyphenol oxidase from pulp of apple fruit. Int J Appl Res 2017;3(1):569-572.