Comparison of the biochemical properties and enzymatic synthesis of theaflavins by soluble and membrane-bound polyphenol oxidases from tea (Camellia sinensis) leaves
| Autor: | Yang LIU, Qincao CHEN, Dechun LIU, Li YANG, Wei HU, Liuqing KUANG, Jie TENG, Yong LIU |
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| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Food Science and Technology, Volume: 42, Article number: e117321, Published: 02 MAY 2022 Food Science and Technology v.42 2022 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
| ISSN: | 1678-457X 0101-2061 |
| DOI: | 10.1590/fst.117321 |
| Popis: | Polyphenol oxidase (PPO) plays a key role in tea processing. It catalyzes the conversion of tea polyphenols into theaflavin and its derivatives. PPO was partially purified and characterized in both its soluble form (sPPO) and membrane-bound form (mPPO) from tea (Camellia sinensis) leaves. Both forms were purified by three-phase partitioning and membrane ultrafiltration. sPPO and mPPO showed high activity against diphenols as substrate and had the highest affinity for catechol and caffeic acid. The optimum temperatures and pH for enzyme activity were different. mPPO was more stable than sPPO in the acidic pH range. Among the chemical inhibitors studied, oxalic acid exerted the highest inhibitory effect on mPPO, whereas EDTA showed the highest inhibitory effect on sPPO. Both sPPO and mPPO showed similar enzymatic synthesis rates in the formation of theaflavin-3'-gallate and theaflavin-3,3'-gallate. At high concentrations of the substrate, the synthesis of theaflavins was inhibited due to the presence of high levels of ester catechins. However, mPPO showed stronger stability against inhibition by ester catechins than sPPO. |
| Databáze: | OpenAIRE |
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