Abstract：
:The study concentrated on changes in certain biochemical parameters of polyphenol oxidase (PPO) from lettuce leaves caused by dl-β-amino-n-butyric acid (BABA) elicitation. PPO from control plants demonstrated the highest affinity toward catechol, whereas PPO from BABA-elicited lettuce showed the highest affinity to 4-methylcatechol. The optimum temperature for enzymes from control plants was 35°C, whereas from plants elicited with 1mM BABA this was 25°C. PPO from plants elicited with BABA was also more sensitive to the tested inhibitors than PPO from control plants. l-Cysteine was the most effective inhibitor. Native gel stained for PPO activity in control samples showed two isoforms. However, in BABA-treated lettuce three bands visualising PPO activity were observed. The information obtained in this study will be valuable for the development of treatment technology and storage conditions to control undesirable browning reactions in elicited lettuce.
journal_name
Food Chemjournal_title
Food chemistryauthors
Złotek U,Gawlik-Dziki Udoi
10.1016/j.foodchem.2014.07.033subject
Has Abstractpub_date
2015-02-01 00:00:00pages
423-9eissn
0308-8146issn
1873-7072pii
S0308-8146(14)01065-6journal_volume
168pub_type
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