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dc.contributor.authorAltunkaya, Arzu
dc.contributor.authorGokmen, Vural
dc.date.accessioned2019-12-13T07:50:19Z
dc.date.available2019-12-13T07:50:19Z
dc.date.issued2011
dc.identifier.issn1330-9862
dc.identifier.urihttps://doi.org/
dc.identifier.urihttp://hdl.handle.net/11655/18843
dc.description.abstractEnzymatic reactions taking place in minimally processed vegetables are considered as a major problem, because they adversely affect sensorial and nutritional quality. Polyphenol oxidase (FPO), peroxidase (POD) and lipoxygenase (LOX) from lettuce were purified on a column packed with positively charged diethylaminoethyl (DEAE) cellulose by applying pH gradient elution from pH=4.0 to 9.0. The main purified fractions (PPO1 and PPO4, POD1 and POD2, LOX1 and LOX2) were characterized for enzyme concentration-reaction rate relationship, thermal stability, pH activity and kinetic parameters. Kinetic properties of each isoform were considerably different. Cysteine was found as the most effective inhibitor of both fractions of FPO. Kinetic parameters of lettuce POD were presented using guaiacol at various H(2)O(2) concentrations. beta-carotene directly influences lettuce LOX in the reaction medium available for the catalytic conversion of linoleic acid into hydroperoxides. Ascorbic and oxalic acids appear as effective PPO inhibitors, protecting phenolic compounds against oxidation in lettuce. Understanding the characteristics of deteriorative enzymes becomes important to maintain suitable conditions for fresh-like quality of lettuce. The results can be useful to keep the nutritional quality of minimally processed lettuce during shelf-life.
dc.language.isoen
dc.publisherFaculty Food Technology Biotechnology
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectBiotechnology & Applied Microbiology
dc.subjectFood Science & Technology
dc.titlePurification And Characterization Of Polyphenol Oxidase, Peroxidase And Lipoxygenase From Freshly Cut Lettuce (L. Sativa)
dc.typeinfo:eu-repo/semantics/article
dc.relation.journalFood Technology And Biotechnology
dc.contributor.departmentGıda Mühendisliği
dc.identifier.volume49
dc.identifier.issue2
dc.identifier.startpage249
dc.identifier.endpage256
dc.indexingWoS


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