|Table of Contents|

Nature of Peroxidase in Feicheng Peach Fruit(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2012年15期
Page:
28-30
Research Field:
Publishing date:

Info

Title:
Nature of Peroxidase in Feicheng Peach Fruit
Author(s):
WANG Juan
Department of Landscape Engineering，Heze University，Heze，Shandong 274000
Keywords:
Feicheng peach; peroxidase; kinetic characteristics; isoenzyme
PACS:
TS 255.3
DOI:
-
Abstract:
The peroxidase (POD) involved in enzymatic browning reactions was extracted from Feicheng peach fruit and its characteristics were analyzed.The results showed that POD was found only in the soluble tissues.The Km value were 0.36 mmol/L and 0.48 mmol/L respectively with the substrate of chlorogenic acid and H2O2.The Km value were 0.39 mmol/L and 0.17mmol/L respectively with the substrate of 4-methoxyl-α-naphthol and H2O2.The catalytic efficiency (Vm/Km) of POD on H2O2 with the substrate of chlorogenic acid was much higher than that with the substrate of 4-methoxyl-α-naphthol.The characteristics of POD were also analyzed with isoelectric focusing and cationic native polyacrylamide gel electrophoresis.Two POD alkaline isoenzymes were detected and they were not distinguished with western blotting.

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Last Update: 2014-08-28