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| Isolation,purification and properties of polyphenol oxidase from apricot kernel |
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| DOI： |
| KeyWord:apricot kernel polyphenol oxidase isolation enzyme activity browning |
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| Abstract: |
| With apricot kernels as raw material, the (NH4)2SO4 fractional precipitation and Sephadex G-75 gel chromatography were employed to precipitate and purify the polyphenol oxidase from apricot kernel respectively, and the pure polyphenol oxidase was obtained after freeze drying. In addition, the relative molecular weight and denatured temperature of the purified polyphenol oxidase were also determined by the electrophoresis experiment and thermal analysis. The results showed that the purification fold of the polyphenol oxidase was 49.03 times after isolation and purification, and the relative molecular weights of its isozyme were about 21.9 kD and 23.2 kD respectively, and its denatured temperature was 60.03℃. The research results could provide some theoretical parameters for the control of enzymatic browning in the processing of apricot kernel. |
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