EC Number | Inhibitors | Comment | Organism | Structure |
---|---|---|---|---|
1.10.3.1 | tropolone | - |
Solanum lycopersicum | |
1.14.18.1 | tropolone | - |
Solanum lycopersicum |
EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
1.10.3.1 | additional information | Solanum lycopersicum | PPO activity is associated with color changes associated with browning and lycopene degradation, the commercial variety Naomi is more susceptible to enzymatic browning than the local varieties Pizzutello, Rosa Maletto and PO228, due to higher PPO activity levels, lycopene is an antioxidant agent that reconstitutes the polyphenols oxidized by the action of PPO | ? | - |
? | |
1.14.18.1 | additional information | Solanum lycopersicum | PPO activity is associated with color changes associated with browning and lycopene degradation, the commercial variety Naomi is more susceptible to enzymatic browning than the local varieties Pizzutello, Rosa Maletto and PO228, due to higher PPO activity levels, lycopene is an antioxidant agent that reconstitutes the polyphenols oxidized by the action of PPO | ? | - |
? |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
1.10.3.1 | Solanum lycopersicum | - |
var. Naomi, Pizzutello, Rosa Maletto, and PO228, physicochemical properties of the different tomato varieties, overview | - |
1.14.18.1 | Solanum lycopersicum | - |
var. Naomi, Pizzutello, Rosa Maletto, and PO228, physicochemical properties of the different tomato varieties, overview | - |
EC Number | Source Tissue | Comment | Organism | Textmining |
---|---|---|---|---|
1.10.3.1 | fruit | - |
Solanum lycopersicum | - |
1.14.18.1 | fruit | - |
Solanum lycopersicum | - |
EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|---|
1.10.3.1 | additional information | - |
analysis of browning parameters | Solanum lycopersicum |
1.14.18.1 | additional information | - |
analysis of browning parameters | Solanum lycopersicum |
EC Number | Storage Stability | Organism |
---|---|---|
1.10.3.1 | 4°C, 55% of the maximum activity at this cold-storage temperature | Solanum lycopersicum |
1.14.18.1 | 4°C, 55% of the maximum activity at this cold-storage temperature | Solanum lycopersicum |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
1.10.3.1 | 4-methylcatechol + O2 | - |
Solanum lycopersicum | 4-methyl-1,2-benzoquinone + H2O | - |
? | |
1.10.3.1 | catechol + 1/2 O2 | - |
Solanum lycopersicum | 1,2-benzoquinone + H2O | - |
? | |
1.10.3.1 | additional information | PPO activity is associated with color changes associated with browning and lycopene degradation, the commercial variety Naomi is more susceptible to enzymatic browning than the local varieties Pizzutello, Rosa Maletto and PO228, due to higher PPO activity levels, lycopene is an antioxidant agent that reconstitutes the polyphenols oxidized by the action of PPO | Solanum lycopersicum | ? | - |
? | |
1.14.18.1 | 3,4-dihydroxyphenylacetic acid + O2 | - |
Solanum lycopersicum | ? | - |
? | |
1.14.18.1 | 3,4-dihydroxyphenylacetic acid + O2 | 3-methylbenzothyazolinone hydrazone, MBTH, as chromophore coupling agent | Solanum lycopersicum | ? | - |
? | |
1.14.18.1 | dopamine + O2 | - |
Solanum lycopersicum | ? | - |
? | |
1.14.18.1 | L-DOPA + O2 | - |
Solanum lycopersicum | ? | - |
? | |
1.14.18.1 | additional information | PPO activity is associated with color changes associated with browning and lycopene degradation, the commercial variety Naomi is more susceptible to enzymatic browning than the local varieties Pizzutello, Rosa Maletto and PO228, due to higher PPO activity levels, lycopene is an antioxidant agent that reconstitutes the polyphenols oxidized by the action of PPO | Solanum lycopersicum | ? | - |
? |
EC Number | Synonyms | Comment | Organism |
---|---|---|---|
1.10.3.1 | More | cf. EC 1.14.18.1 | Solanum lycopersicum |
1.10.3.1 | polyphenol oxidase | - |
Solanum lycopersicum |
1.10.3.1 | PPO | - |
Solanum lycopersicum |
1.14.18.1 | More | cf. EC 1.10.3.1 | Solanum lycopersicum |
1.14.18.1 | polyphenol oxidase | - |
Solanum lycopersicum |
1.14.18.1 | PPO | - |
Solanum lycopersicum |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
1.10.3.1 | 40 | - |
- |
Solanum lycopersicum |
1.14.18.1 | 40 | - |
- |
Solanum lycopersicum |
EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|---|
1.10.3.1 | 30 | 50 | - |
Solanum lycopersicum |
1.14.18.1 | 30 | 50 | - |
Solanum lycopersicum |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
1.10.3.1 | 4.8 | - |
- |
Solanum lycopersicum |
1.14.18.1 | 4.8 | - |
- |
Solanum lycopersicum |
EC Number | pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|---|
1.10.3.1 | 4.1 | 4.4 | 74% and 87% of maximal activity | Solanum lycopersicum |
1.14.18.1 | 4.1 | 4.4 | 74% and 87% of maximal activity | Solanum lycopersicum |