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Abstract
The browning reaction during storage or processing of fruits and vegetable is considered detrimental to the quality of the food product. Polyphenol oxidase is the main enzyme which causes this undesirable browning.
Therefore, this present investigation aimed to study; the characterization of PPO enzyme and how to prevent browning through affecting PPO activity (inhibition polyphenol oxidase enzyme). Studies were focused on the following:
Extraction of PPO enzyme from two sources (banana pulp and potato tuber).
The effect of temperature on the activity of PPO enzyme in the presence of different substrates, also thermo-stability of the enzyme was studied.
The effect of pH on the activity of PPO enzyme in the presence of different substrates, in addition to the pH stability of the enzyme.
substrate specificity (Km & Vmax values)
The effect of different inhibitors on PPO activity.
Electrophoretic separation of PPO isozymes.