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Inhibition Kinetics of Polyphenol Oxidase from Purple Sweet Potato by Ascorbic Acid

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Abstract:

With catechol as a substrate, some kinetic parameters, including Michaelis constant (Km), maximum reaction velocity (Vmax) and substrate inhibition constant (KI) for the reaction catalyzed by polyphenol oxidase (PPO) from purple sweet potato (PSP) were mainly studied here by spectrophotometry. Km and Vmax were determined depending on bi-reciprocal diagram of Lineweaver-Burk and Hanes-Woolf diagram respectively, with Km of 12.06 mM and Vmax of 43.66 mM·min. The effects of four various inhibitors on PPO activity were different. Ascorbic acid (AA) and phytic acid (PA) showed strong inhibitory effects, with AA of the highest effect and citric acid (CA) the lowest. Among these inhibitors, AA was a reversible competitive inhibitor with KI of 15.26 mM, which was significant and instructive to the quality and benefit improvement of processed PSP products.

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Periodical:

Applied Mechanics and Materials (Volumes 333-335)

Pages:

1921-1925

DOI:

https://doi.org/10.4028/www.scientific.net/AMM.333-335.1921

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Online since:

July 2013

Authors:

Lu Gao, Ke Da Li, Ying Chang Li

Keywords:

Michaelis Constant, Polyphenol Oxidase, Purple Sweet Potato, Reaction Kinetics

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© 2013 Trans Tech Publications Ltd. All Rights Reserved

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