Iğdır İlinin Yerel Üzümü Kırmızı Kişmişi (Vitis vinifera L.) Çeşidinden Polifenol Oksidazın Kısmi Saflaştırılması ve Karakterizasyonu

Elif Duygu KAYA; Ayşe TÜRKHAN; Sadiye Peral EYDURAN; Melekşen AKIN

Makale detayları

Iğdır İlinin Yerel Üzümü Kırmızı Kişmişi (Vitis vinifera L.) Çeşidinden Polifenol Oksidazın Kısmi Saflaştırılması ve Karakterizasyonu

Yazarlar:

Elif Duygu KAYA | Ayşe TÜRKHAN | Sadiye Peral EYDURAN | Melekşen AKIN

Yayıncı:

Igdir University

Ana Başlıklar:

Kimya mühendisliği

Dergi:

Journal of the Institute of Science and Technology 2018 Vol.8 Issue 4, pp.153-161

Belge Tipi:

Makale

Yayın Tarihi:

12/2018

Belge Dili:

Türkçe

Document ID (Org No.):

2000465601

Sıklık:

Üç Aylık

eISSN:

2536-4618

Özet:

 


The native grape Kirmizi Kismisi cultivar was gathered from the Necefali village of Igdir province

in Turkey, and then caried into the laboratory and stored in deep-frozen at -20°C. Polyphenol oxidase (PPO) was

partial purified 5.45 times using the cold acetone precipitation from Kirmizi Kismisi Grape and was characterized.

50 gr of Kirmizi Kismisi Grape were placed in a porcelain mortar and pestled in order to decompose cell membranes.

The frozen Kirmizi Kismisi Grapes were homogenised by using a porcelain mortar in 100 mL of 50 mM sodium

acetate buffer (pH 5.0) containing 1% (w/v) polyethylene glycol (PEG). Then homogenate was percolated through

4-fold muslin and the resulting filtrate was santrifuged for 30 minutes at 10,000 rpm at 4°C. The supernatant

obtained after centrifugation was mixed with cold acetone as much as the volume of the supernatant in the ice

bath and the mixture was incubated overnight at 4°C for precipitation of proteins. After centrifugation at 10,000

rpm for 30 min at 4°C, the precipitate was redissolved in 20 mL 50 mM sodium acetate buffer (pH 5.0). Protein

concentration was determined according to the Lowry method. Protein concentrations of crude extract and acetone

precipitation were determined as 7.04 and 3.83 mg/mL, respectively. Optimum pH and temperature values were

found to be 6.0 and 20°C, respectively, using catechol as a substrate. In addition, some biochemical properties

such as Km and Vmax values were investigated. PPO activity was inhibited from ascorbic acid, citric acid, sodium

metabisulfite and benzoic acid and the IC50 for each inhibitor was calculated.The data obtained from this study

showed that this enzyme could be useful for food industrial purposes.

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Makale detayları

Iğdır İlinin Yerel Üzümü Kırmızı Kişmişi (Vitis vinifera L.) Çeşidinden Polifenol Oksidazın Kısmi Saflaştırılması ve Karakterizasyonu

Yazarlar: Elif Duygu KAYA | Ayşe TÜRKHAN | Sadiye Peral EYDURAN | Melekşen AKIN

Yayıncı: Igdir University

Ana Başlıklar: Kimya mühendisliği

Dergi: Journal of the Institute of Science and Technology 2018 Vol.8 Issue 4, pp.153-161

Belge Tipi: Makale

Yayın Tarihi: 12/2018

Belge Dili: Türkçe

Document ID (Org No.): 2000465601

Sıklık: Üç Aylık

eISSN: 2536-4618

Sayı

Yazarlar:

Elif Duygu KAYA | Ayşe TÜRKHAN | Sadiye Peral EYDURAN | Melekşen AKIN

Yayıncı:

Igdir University

Ana Başlıklar:

Kimya mühendisliği

Dergi:

Journal of the Institute of Science and Technology 2018 Vol.8 Issue 4, pp.153-161

Belge Tipi:

Makale

Yayın Tarihi:

12/2018

Belge Dili:

Türkçe

Document ID (Org No.):

2000465601

Sıklık:

Üç Aylık

eISSN:

2536-4618