Purification and deodorizing activity against methyl mercaptan of polyphenol oxidase from lettuce (Lactuca sativa L.)
Abstract Polyphenol oxidase (PPO) from lettuce was isolated to determine the effect of its involvement in deodorizing activity by measuring the reduction in the amount of methyl mercaptan. The enzyme and deodorizing activities of PPO from lettuce were evaluated using different substrates, temperatur...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Lee, Yang-Bong [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2014 |
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| Schlagwörter: |
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| Anmerkung: |
© Korean Institute of Chemical Engineers, Seoul, Korea 2014 |
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| Übergeordnetes Werk: |
Enthalten in: The Korean journal of chemical engineering - Seoul : Inst., 1984, 31(2014), 12 vom: 15. Aug., Seite 2215-2220 |
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| Übergeordnetes Werk: |
volume:31 ; year:2014 ; number:12 ; day:15 ; month:08 ; pages:2215-2220 |
| Links: |
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| DOI / URN: |
10.1007/s11814-014-0159-3 |
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| Katalog-ID: |
SPR022506888 |
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| 100 | 1 | |a Lee, Yang-Bong |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Purification and deodorizing activity against methyl mercaptan of polyphenol oxidase from lettuce (Lactuca sativa L.) |
| 264 | 1 | |c 2014 | |
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| 520 | |a Abstract Polyphenol oxidase (PPO) from lettuce was isolated to determine the effect of its involvement in deodorizing activity by measuring the reduction in the amount of methyl mercaptan. The enzyme and deodorizing activities of PPO from lettuce were evaluated using different substrates, temperatures, and pH levels. The molecular weight of purified PPO from lettuce was estimated to be 56 kDa. The PPO and deodorizing activities were highest at the pH range of 6.0 at 20 °C and 5.0 at 10 °C, respectively. The deodorizing and PPO activities were greater for ortho-diphenols than monophenols and polyphenol. Especially, (+)-catechin, one of ortho-diphenols was shown in 100% PPO activity, and chlorogenic acid and caffeic acid eliminated a methylmercaptan odor up to 95%. The deodorizing activity was highest in $ Cu^{2+} $ solution, but ascorbic acid and sodium hydrosulfite inhibited deodorizing activity. These basic data will provide an optimum manufacturing condition for commercial products using lettuce extracts. | ||
| 650 | 4 | |a Deodorizing Activity |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Methyl Mercaptan |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Iceberg Lettuce |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Polyphenol Oxidase |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Polyphenols |7 (dpeaa)DE-He213 | |
| 700 | 1 | |a Shin, Eui-Cheol |4 aut | |
| 700 | 1 | |a Kim, Seon-Bong |4 aut | |
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| 952 | |d 31 |j 2014 |e 12 |b 15 |c 08 |h 2215-2220 | ||
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10.1007/s11814-014-0159-3 doi (DE-627)SPR022506888 (SPR)s11814-014-0159-3-e DE-627 ger DE-627 rakwb eng Lee, Yang-Bong verfasserin aut Purification and deodorizing activity against methyl mercaptan of polyphenol oxidase from lettuce (Lactuca sativa L.) 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Korean Institute of Chemical Engineers, Seoul, Korea 2014 Abstract Polyphenol oxidase (PPO) from lettuce was isolated to determine the effect of its involvement in deodorizing activity by measuring the reduction in the amount of methyl mercaptan. The enzyme and deodorizing activities of PPO from lettuce were evaluated using different substrates, temperatures, and pH levels. The molecular weight of purified PPO from lettuce was estimated to be 56 kDa. The PPO and deodorizing activities were highest at the pH range of 6.0 at 20 °C and 5.0 at 10 °C, respectively. The deodorizing and PPO activities were greater for ortho-diphenols than monophenols and polyphenol. Especially, (+)-catechin, one of ortho-diphenols was shown in 100% PPO activity, and chlorogenic acid and caffeic acid eliminated a methylmercaptan odor up to 95%. The deodorizing activity was highest in $ Cu^{2+} $ solution, but ascorbic acid and sodium hydrosulfite inhibited deodorizing activity. These basic data will provide an optimum manufacturing condition for commercial products using lettuce extracts. Deodorizing Activity (dpeaa)DE-He213 Methyl Mercaptan (dpeaa)DE-He213 Iceberg Lettuce (dpeaa)DE-He213 Polyphenol Oxidase (dpeaa)DE-He213 Polyphenols (dpeaa)DE-He213 Shin, Eui-Cheol aut Kim, Seon-Bong aut Enthalten in The Korean journal of chemical engineering Seoul : Inst., 1984 31(2014), 12 vom: 15. Aug., Seite 2215-2220 (DE-627)391337246 (DE-600)2152566-3 1975-7220 nnns volume:31 year:2014 number:12 day:15 month:08 pages:2215-2220 https://dx.doi.org/10.1007/s11814-014-0159-3 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 31 2014 12 15 08 2215-2220 |
| spelling |
10.1007/s11814-014-0159-3 doi (DE-627)SPR022506888 (SPR)s11814-014-0159-3-e DE-627 ger DE-627 rakwb eng Lee, Yang-Bong verfasserin aut Purification and deodorizing activity against methyl mercaptan of polyphenol oxidase from lettuce (Lactuca sativa L.) 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Korean Institute of Chemical Engineers, Seoul, Korea 2014 Abstract Polyphenol oxidase (PPO) from lettuce was isolated to determine the effect of its involvement in deodorizing activity by measuring the reduction in the amount of methyl mercaptan. The enzyme and deodorizing activities of PPO from lettuce were evaluated using different substrates, temperatures, and pH levels. The molecular weight of purified PPO from lettuce was estimated to be 56 kDa. The PPO and deodorizing activities were highest at the pH range of 6.0 at 20 °C and 5.0 at 10 °C, respectively. The deodorizing and PPO activities were greater for ortho-diphenols than monophenols and polyphenol. Especially, (+)-catechin, one of ortho-diphenols was shown in 100% PPO activity, and chlorogenic acid and caffeic acid eliminated a methylmercaptan odor up to 95%. The deodorizing activity was highest in $ Cu^{2+} $ solution, but ascorbic acid and sodium hydrosulfite inhibited deodorizing activity. These basic data will provide an optimum manufacturing condition for commercial products using lettuce extracts. Deodorizing Activity (dpeaa)DE-He213 Methyl Mercaptan (dpeaa)DE-He213 Iceberg Lettuce (dpeaa)DE-He213 Polyphenol Oxidase (dpeaa)DE-He213 Polyphenols (dpeaa)DE-He213 Shin, Eui-Cheol aut Kim, Seon-Bong aut Enthalten in The Korean journal of chemical engineering Seoul : Inst., 1984 31(2014), 12 vom: 15. Aug., Seite 2215-2220 (DE-627)391337246 (DE-600)2152566-3 1975-7220 nnns volume:31 year:2014 number:12 day:15 month:08 pages:2215-2220 https://dx.doi.org/10.1007/s11814-014-0159-3 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 31 2014 12 15 08 2215-2220 |
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10.1007/s11814-014-0159-3 doi (DE-627)SPR022506888 (SPR)s11814-014-0159-3-e DE-627 ger DE-627 rakwb eng Lee, Yang-Bong verfasserin aut Purification and deodorizing activity against methyl mercaptan of polyphenol oxidase from lettuce (Lactuca sativa L.) 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Korean Institute of Chemical Engineers, Seoul, Korea 2014 Abstract Polyphenol oxidase (PPO) from lettuce was isolated to determine the effect of its involvement in deodorizing activity by measuring the reduction in the amount of methyl mercaptan. The enzyme and deodorizing activities of PPO from lettuce were evaluated using different substrates, temperatures, and pH levels. The molecular weight of purified PPO from lettuce was estimated to be 56 kDa. The PPO and deodorizing activities were highest at the pH range of 6.0 at 20 °C and 5.0 at 10 °C, respectively. The deodorizing and PPO activities were greater for ortho-diphenols than monophenols and polyphenol. Especially, (+)-catechin, one of ortho-diphenols was shown in 100% PPO activity, and chlorogenic acid and caffeic acid eliminated a methylmercaptan odor up to 95%. The deodorizing activity was highest in $ Cu^{2+} $ solution, but ascorbic acid and sodium hydrosulfite inhibited deodorizing activity. These basic data will provide an optimum manufacturing condition for commercial products using lettuce extracts. Deodorizing Activity (dpeaa)DE-He213 Methyl Mercaptan (dpeaa)DE-He213 Iceberg Lettuce (dpeaa)DE-He213 Polyphenol Oxidase (dpeaa)DE-He213 Polyphenols (dpeaa)DE-He213 Shin, Eui-Cheol aut Kim, Seon-Bong aut Enthalten in The Korean journal of chemical engineering Seoul : Inst., 1984 31(2014), 12 vom: 15. Aug., Seite 2215-2220 (DE-627)391337246 (DE-600)2152566-3 1975-7220 nnns volume:31 year:2014 number:12 day:15 month:08 pages:2215-2220 https://dx.doi.org/10.1007/s11814-014-0159-3 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 31 2014 12 15 08 2215-2220 |
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10.1007/s11814-014-0159-3 doi (DE-627)SPR022506888 (SPR)s11814-014-0159-3-e DE-627 ger DE-627 rakwb eng Lee, Yang-Bong verfasserin aut Purification and deodorizing activity against methyl mercaptan of polyphenol oxidase from lettuce (Lactuca sativa L.) 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Korean Institute of Chemical Engineers, Seoul, Korea 2014 Abstract Polyphenol oxidase (PPO) from lettuce was isolated to determine the effect of its involvement in deodorizing activity by measuring the reduction in the amount of methyl mercaptan. The enzyme and deodorizing activities of PPO from lettuce were evaluated using different substrates, temperatures, and pH levels. The molecular weight of purified PPO from lettuce was estimated to be 56 kDa. The PPO and deodorizing activities were highest at the pH range of 6.0 at 20 °C and 5.0 at 10 °C, respectively. The deodorizing and PPO activities were greater for ortho-diphenols than monophenols and polyphenol. Especially, (+)-catechin, one of ortho-diphenols was shown in 100% PPO activity, and chlorogenic acid and caffeic acid eliminated a methylmercaptan odor up to 95%. The deodorizing activity was highest in $ Cu^{2+} $ solution, but ascorbic acid and sodium hydrosulfite inhibited deodorizing activity. These basic data will provide an optimum manufacturing condition for commercial products using lettuce extracts. Deodorizing Activity (dpeaa)DE-He213 Methyl Mercaptan (dpeaa)DE-He213 Iceberg Lettuce (dpeaa)DE-He213 Polyphenol Oxidase (dpeaa)DE-He213 Polyphenols (dpeaa)DE-He213 Shin, Eui-Cheol aut Kim, Seon-Bong aut Enthalten in The Korean journal of chemical engineering Seoul : Inst., 1984 31(2014), 12 vom: 15. Aug., Seite 2215-2220 (DE-627)391337246 (DE-600)2152566-3 1975-7220 nnns volume:31 year:2014 number:12 day:15 month:08 pages:2215-2220 https://dx.doi.org/10.1007/s11814-014-0159-3 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 31 2014 12 15 08 2215-2220 |
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10.1007/s11814-014-0159-3 doi (DE-627)SPR022506888 (SPR)s11814-014-0159-3-e DE-627 ger DE-627 rakwb eng Lee, Yang-Bong verfasserin aut Purification and deodorizing activity against methyl mercaptan of polyphenol oxidase from lettuce (Lactuca sativa L.) 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Korean Institute of Chemical Engineers, Seoul, Korea 2014 Abstract Polyphenol oxidase (PPO) from lettuce was isolated to determine the effect of its involvement in deodorizing activity by measuring the reduction in the amount of methyl mercaptan. The enzyme and deodorizing activities of PPO from lettuce were evaluated using different substrates, temperatures, and pH levels. The molecular weight of purified PPO from lettuce was estimated to be 56 kDa. The PPO and deodorizing activities were highest at the pH range of 6.0 at 20 °C and 5.0 at 10 °C, respectively. The deodorizing and PPO activities were greater for ortho-diphenols than monophenols and polyphenol. Especially, (+)-catechin, one of ortho-diphenols was shown in 100% PPO activity, and chlorogenic acid and caffeic acid eliminated a methylmercaptan odor up to 95%. The deodorizing activity was highest in $ Cu^{2+} $ solution, but ascorbic acid and sodium hydrosulfite inhibited deodorizing activity. These basic data will provide an optimum manufacturing condition for commercial products using lettuce extracts. Deodorizing Activity (dpeaa)DE-He213 Methyl Mercaptan (dpeaa)DE-He213 Iceberg Lettuce (dpeaa)DE-He213 Polyphenol Oxidase (dpeaa)DE-He213 Polyphenols (dpeaa)DE-He213 Shin, Eui-Cheol aut Kim, Seon-Bong aut Enthalten in The Korean journal of chemical engineering Seoul : Inst., 1984 31(2014), 12 vom: 15. Aug., Seite 2215-2220 (DE-627)391337246 (DE-600)2152566-3 1975-7220 nnns volume:31 year:2014 number:12 day:15 month:08 pages:2215-2220 https://dx.doi.org/10.1007/s11814-014-0159-3 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 31 2014 12 15 08 2215-2220 |
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Enthalten in The Korean journal of chemical engineering 31(2014), 12 vom: 15. Aug., Seite 2215-2220 volume:31 year:2014 number:12 day:15 month:08 pages:2215-2220 |
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Enthalten in The Korean journal of chemical engineering 31(2014), 12 vom: 15. Aug., Seite 2215-2220 volume:31 year:2014 number:12 day:15 month:08 pages:2215-2220 |
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Deodorizing Activity Methyl Mercaptan Iceberg Lettuce Polyphenol Oxidase Polyphenols |
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The Korean journal of chemical engineering |
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Lee, Yang-Bong @@aut@@ Shin, Eui-Cheol @@aut@@ Kim, Seon-Bong @@aut@@ |
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2014-08-15T00:00:00Z |
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Lee, Yang-Bong |
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Lee, Yang-Bong misc Deodorizing Activity misc Methyl Mercaptan misc Iceberg Lettuce misc Polyphenol Oxidase misc Polyphenols Purification and deodorizing activity against methyl mercaptan of polyphenol oxidase from lettuce (Lactuca sativa L.) |
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Purification and deodorizing activity against methyl mercaptan of polyphenol oxidase from lettuce (Lactuca sativa L.) Deodorizing Activity (dpeaa)DE-He213 Methyl Mercaptan (dpeaa)DE-He213 Iceberg Lettuce (dpeaa)DE-He213 Polyphenol Oxidase (dpeaa)DE-He213 Polyphenols (dpeaa)DE-He213 |
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misc Deodorizing Activity misc Methyl Mercaptan misc Iceberg Lettuce misc Polyphenol Oxidase misc Polyphenols |
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Purification and deodorizing activity against methyl mercaptan of polyphenol oxidase from lettuce (Lactuca sativa L.) |
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Purification and deodorizing activity against methyl mercaptan of polyphenol oxidase from lettuce (Lactuca sativa L.) |
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Lee, Yang-Bong |
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Lee, Yang-Bong Shin, Eui-Cheol Kim, Seon-Bong |
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10.1007/s11814-014-0159-3 |
| title_sort |
purification and deodorizing activity against methyl mercaptan of polyphenol oxidase from lettuce (lactuca sativa l.) |
| title_auth |
Purification and deodorizing activity against methyl mercaptan of polyphenol oxidase from lettuce (Lactuca sativa L.) |
| abstract |
Abstract Polyphenol oxidase (PPO) from lettuce was isolated to determine the effect of its involvement in deodorizing activity by measuring the reduction in the amount of methyl mercaptan. The enzyme and deodorizing activities of PPO from lettuce were evaluated using different substrates, temperatures, and pH levels. The molecular weight of purified PPO from lettuce was estimated to be 56 kDa. The PPO and deodorizing activities were highest at the pH range of 6.0 at 20 °C and 5.0 at 10 °C, respectively. The deodorizing and PPO activities were greater for ortho-diphenols than monophenols and polyphenol. Especially, (+)-catechin, one of ortho-diphenols was shown in 100% PPO activity, and chlorogenic acid and caffeic acid eliminated a methylmercaptan odor up to 95%. The deodorizing activity was highest in $ Cu^{2+} $ solution, but ascorbic acid and sodium hydrosulfite inhibited deodorizing activity. These basic data will provide an optimum manufacturing condition for commercial products using lettuce extracts. © Korean Institute of Chemical Engineers, Seoul, Korea 2014 |
| abstractGer |
Abstract Polyphenol oxidase (PPO) from lettuce was isolated to determine the effect of its involvement in deodorizing activity by measuring the reduction in the amount of methyl mercaptan. The enzyme and deodorizing activities of PPO from lettuce were evaluated using different substrates, temperatures, and pH levels. The molecular weight of purified PPO from lettuce was estimated to be 56 kDa. The PPO and deodorizing activities were highest at the pH range of 6.0 at 20 °C and 5.0 at 10 °C, respectively. The deodorizing and PPO activities were greater for ortho-diphenols than monophenols and polyphenol. Especially, (+)-catechin, one of ortho-diphenols was shown in 100% PPO activity, and chlorogenic acid and caffeic acid eliminated a methylmercaptan odor up to 95%. The deodorizing activity was highest in $ Cu^{2+} $ solution, but ascorbic acid and sodium hydrosulfite inhibited deodorizing activity. These basic data will provide an optimum manufacturing condition for commercial products using lettuce extracts. © Korean Institute of Chemical Engineers, Seoul, Korea 2014 |
| abstract_unstemmed |
Abstract Polyphenol oxidase (PPO) from lettuce was isolated to determine the effect of its involvement in deodorizing activity by measuring the reduction in the amount of methyl mercaptan. The enzyme and deodorizing activities of PPO from lettuce were evaluated using different substrates, temperatures, and pH levels. The molecular weight of purified PPO from lettuce was estimated to be 56 kDa. The PPO and deodorizing activities were highest at the pH range of 6.0 at 20 °C and 5.0 at 10 °C, respectively. The deodorizing and PPO activities were greater for ortho-diphenols than monophenols and polyphenol. Especially, (+)-catechin, one of ortho-diphenols was shown in 100% PPO activity, and chlorogenic acid and caffeic acid eliminated a methylmercaptan odor up to 95%. The deodorizing activity was highest in $ Cu^{2+} $ solution, but ascorbic acid and sodium hydrosulfite inhibited deodorizing activity. These basic data will provide an optimum manufacturing condition for commercial products using lettuce extracts. © Korean Institute of Chemical Engineers, Seoul, Korea 2014 |
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12 |
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Purification and deodorizing activity against methyl mercaptan of polyphenol oxidase from lettuce (Lactuca sativa L.) |
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https://dx.doi.org/10.1007/s11814-014-0159-3 |
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Shin, Eui-Cheol Kim, Seon-Bong |
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10.1007/s11814-014-0159-3 |
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2024-07-04T03:17:31.404Z |
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| score |
7.400646 |