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《Journal of Food Science and Biotechnology》 2008-02
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Isolation and Purification of Polyphenol Oxidase from Fresh-Cut Lotus Root

PAN Yong-gui1,2, CHEN Wei-xin2(1.College of Food,Hainan University,Hainan 571737,China;2.College of Horticulture,South China Agricultural University,Guangdong Province Key Laboratory of Postharvest Physiology and Technology of Fruits and Vegetables,Guangzhou 510642,China)  
Enzyme browning is one of the most reactions impacting quality of fresh-cut lotus root.Polyphenol oxidase is a key enzyme induing enzyme browning.Polyphenol Oxidase in fresh-cut lotus root was extracted by phosphate buffer and purified by ammonium sulfate precipitation,ion exchange chromatography using DEAE Sepharose column,and Phenyl-Sepharose 6 Fast Flow hydrophobic chromatography.PPO from fresh-cut lotus root was purified by 95.66 –fold and a 2.4% yield.The enzyme was determined to be homogenous by SDS-PAGE.The molecular weight of the fresh-cut lotus root PPO was estimated by SDS-PAGE ranged from 65 900 to 66 100 according to Sephadex G-100 gel fractionation.
【Fund】: 华南热带农业大学科技基金项目(Rnd0618);; 海南省热带园艺重点实验室开放课题资助项目(ch002)
【CateGory Index】: TS255
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