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Literature summary for 1.10.3.1 extracted from
- Characterization and role of polyphenol oxidase and peroxidase in browning of fresh-cut melon (2008), J. Agric. Food Chem., 56, 132-138.
Application
| Application | Comment | Organism |
|---|---|---|
| agriculture | quality loss of fruits, the major enzyme responsible for the browning reaction is polyphenol oxidase | Cucumis melo |
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| D-fructose | D-fructose at different concentrations, PPO activities are measured at 25°C and pH 7.0 to determine inhibitor effects of sugars on enzymatic activities. PPO activities from both cultivars show a decreasing pattern as sugar concentration in the assay medium increases | Cucumis melo |  |
| D-glucose | D-glucose at different concentrations, PPO activities are measured at 25°C and pH 7.0 to determine inhibitor effects of sugars on enzymatic activities. PPO activities from both cultivars show a decreasing pattern as sugar concentration in the assay medium increases | Cucumis melo | |
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| 6.66 | - |
3,4-dihydroxyphenylacetic acid | for Cucumis melo L. inodorus cv. Amarillo | Cucumis melo | |
| 7.18 | - |
3,4-dihydroxyphenylacetic acid | for Cucumis melo L. cantalupensis cv. Charentais | Cucumis melo | |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Cucumis melo | - |
two different varieties Cucumis melo L. cantalupensis cv. Charentais and Cucumis melo L. inodorus cv. Amarillo. Polyphenol oxidase (PPO) and peroxidase (POD) are extracted from two different varieties of melon | - |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| 3,4-dihydroxyphenylacetic acid + O2 | - |
Cucumis melo | (3,4-dioxocyclohexa-1,5-dien-1-yl)acetic acid + H2O | - |
? | |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 60 | - |
melon PPO has maximum activity at 60°C in both Charentais and Amarillo cultivars | Cucumis melo |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
| additional information | - |
PPO activities are assayed at various reaction temperatures as controlled by a circulation water bath. The temperature is varied over the range of 5-80°C (+/-0.1°C) | Cucumis melo |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 7 | - |
for Cucumis melo L. cantalupensis cv. Charentais | Cucumis melo |
| 7.5 | - |
for Cucumis melo L. inodorus cv. Amarillo | Cucumis melo |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 4 | 9 | PPO activities are determined in a pH range of 4.0-9.0 | Cucumis melo |
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Release 2023.1 (January 2023)
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