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Effect of harvest year on biochemical properties of Narince grape (Vitis vinifera l. cv. Narince) polyphenol oxidase

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Abstract

Biochemical characteristics of polyphenol oxidase (PPO) from Narince grapes were studied in two consecutive years (2006 and 2007). The optimum pH and temperature of the two PPOs were found to be same (5.49 and 45 °C). The apparent substrate specificities were established from Vmax/Km as follows: caffeic acid > 4-methylcatechol > catechol > pyrogallol for two enzymes. There were marked differences between the two enzymes in terms of thermal stability. The effects of inhibitors varied in a dose-dependent manner. The degree of inhibition exerted by the inhibitors tested varied according to the harvest year.

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Acknowledgments

This project (TÜBİTAK 106O340) was supported by the Scientific and Technical Research Council of Turkey.

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This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. Department of Food Engineering, Faculty of Agriculture, University of Cukurova, Balcali, 01330, Adana, Turkey

    M. Ümit Ünal

  2. Department of Food Engineering, Faculty of Engineering, University of Adiyaman, Altinsehir, 02040, Adiyaman, Turkey

    Aysun Şener

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  1. M. Ümit Ünal
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Correspondence to M. Ümit Ünal.

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Ümit Ünal, M., Şener, A. Effect of harvest year on biochemical properties of Narince grape (Vitis vinifera l. cv. Narince) polyphenol oxidase. Eur Food Res Technol 238, 613–619 (2014). https://doi.org/10.1007/s00217-013-2138-z

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  • DOI: https://doi.org/10.1007/s00217-013-2138-z

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