KaydedilenlerDerginizi ekleyin

Dergiler / Turkish Journal of Chemistry / 1997 / Cilt: 21 - Sayı: 3

EPR spectroscopy of dog-rose polyphenoloxidase

Çiğdem NUHOĞLU
Halis ŞAKİROĞLU
Y. Kemal YOĞURTÇU
Enise AYYILDIZ
İrfan KÜFREVİOĞLU
Fatih UCUN
Sayfa
188–194
Yayın Tarihi
2022-11-05
DOI
—
🏛️Bu makalenin bibliyografik verileri ve tam metin bağlantısı DergiPark üzerinden sağlanmıştır.
DergiPark Kaydı ↗
✨

Yapay Zeka Hızlı Bakış & Çıkarımlar

AI Insight
⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

The optimum conditions obtained from both spectrophotometry and EPR were compared.

📌 3 Maddede Bu Makale

🎯
Amaç & Hipotez:Polyphenoloxidase(PPO) of dog-rose fruit was extracted and purified through $(NH_4)_2SO_4$ precipitation and dialysis.
📊
Temel Bulgular & Veri:The optimum conditions for this purpose, i.e., pH and temperature, were determined with 4-methylcatechol optimum pH and temperature and found to be pH 8.5 and $20^circ C$, respectively.
💡
Sonuç & Katkı:The optimum conditions obtained from both spectrophotometry and EPR were compared.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Alan Parametreleri

Abstract

Polyphenoloxidase(PPO) of dog-rose fruit was extracted and purified through $(NH_4)_2SO_4$ precipitation and dialysis. The optimum conditions for this purpose, i.e., pH and temperature, were determined with 4-methylcatechol optimum pH and temperature and found to be pH 8.5 and $20^circ C$, respectively. The inhibition effect of ascorbic acid was investigated and the $I_{50}$ value was found to be $1.57times10^{-4}$ M. The activity of dog-rose PPO was investigated by electron paramagnetic resonance (EPR) at different pH levels and temperatures. The optimum conditions obtained from both spectrophotometry and EPR were compared.

🔖

Bu Makaleye Atıf Yap

NUHOĞLU, Ç., ŞAKİROĞLU, H., YOĞURTÇU, Y. K., AYYILDIZ, E., KÜFREVİOĞLU, İ., UCUN, F. (2022). EPR spectroscopy of dog-rose polyphenoloxidase. Turkish Journal of Chemistry, Cilt: 21 - Sayı: 3, 188–194. https://ajindex.com/articles/602638

📄 Tam Metin PDF Okuyucu

📄

PDF görüntüleyici hazırlanıyor...

Kaynakça (32)

  1. G. Matheis, Z. Lebensm Unters. Forsch. 176, 454-62, (1983)
  2. A.M. Mayer, Phytochemistry 26(1), 11-20 (1987)
  3. A M. Mayer and E. Harel, Phytochemistry 18, 193-215, (1979)
  4. S.S. Patil and M. Zucker, J. Biol. Chem. 240, 3938-43, (1965)
  5. G. Matheis and H. Belitz, Z. Lebensm Unters. Forsch. 167, 97-100, (1978)
  6. W M. Walter and A.E. Purcell, 3. Agric. Food Chem. 28, 941-44, (1980)
  7. I. KocaSallşkan and O. Özbay, Doğa Tu. Biyol. 11, 124-29, (1987)
  8. J J. Jen and K R. Kahler, Hort. Sci. 9, 590-93, (1974)
  9. W.H. Flurkey and J.J. Jen, 3. Food. Biochem. 4, 29-33 (1980)
  10. V. Kahn, J. Food Sci. 50, 111-15, (1985)
  11. J.N. Cash, W.A. Sistrunk and C.A. Statte, J. Food Sci. 41, 1398-402, (1976)
  12. E. Valero, R. Varon and F. Garcia-Carmona, J. Food Sci. 53, 1482-85, (1988). 13
  13. Lamikanra, D.K. Sharon and N.M. Mitve, J. Pood. Sci. 57, 686-89, (1992)
  14. P.H. Halim and M.W. Montgomery, 3. Food Sci. 4S, 603-06, (1978)
  15. K.W. Wisseman and M.W. Montgomery, Plant Physiol. 78, 256-62, (1985)
  16. E.Y. Park, and B.S. Luh, J. Food. Sci. 50, 678-84, (1985)
  17. P.W. Ebelling and M.W. Montgomery, J. Food. Sci. 55, 1315-19, (1990)
  18. M. Sıddıg, N.K. Sinha and J.N. Cash, 3. Food. Sci. 57, 1177-79, (1992)
  19. A.H.Janovitz-Klapp, F.C. Richard, P. Groupy and J. Nicolas, 3. Agric. Food. Chem. 38, 1437-41, (1990)
  20. F. Keleş, Doğa. D2.10, 224-34, (1986)
  21. M.Y. Coseteng and C.Y. Lee, J. Food. Sci. 52, 985-89, (1987)
  22. M. Oktay, İ. Küfrevioğlu, i. Kocaçalışkan and H. Şakiroğlu, 3. Food. Sci. 60(2), 494-96, (1995)
  23. L. Vamos-Vigyazo, CRC Crit. Rev. Food. Sci. 15, 49-127, (1981)
  24. H. Şakiroğlu, Ö.İ. Küfrevioğlu, i. KocaSallşkan, M. Oktay and Y. Onganer, il. Agric. Food. Chem. 44(10), 2982-86 (1996)
  25. J.R.L. Walker, Food Technology in New Zeland, 12(3), 19-25, (1977)
  26. P. Baruah and T. Swain, Biochem. 3. 55, 392 (1953)
  27. A. Golan-Goldhirsh and J.R. Whitaker, J. Agric. Food. Chem. 32, 1003-09, (1984)
  28. A. Golan-Goldrish and J.R. Whitaker, 3. Mol. Catal. 32, 141 (1985)
  29. J.D. Ponting, 3. Am. Chem. Soc. 76, 662 (1954)
  30. P. Varoquaux and J. Sarris, J. Lebensm. Wiss. Technol. 12, 318-20, (1979)
  31. A.F. Hsu, J.J. Shieh, D.D. Bills and K. White, 3. Food. Sci. 53(3), 765-7, 771 (1988)
  32. M. Siddiq, N.K. Sinha and J.N. Cash, S. Food. Sci. 5T(5), 1177-79, (1992).