Difference Spectrophotometric Measurement of Catecholamine Oxidative Activity of Edible Yam(Dioscorea) Polyphenol Oxidase.

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概要

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• Polyphenol oxidase was partially purified from aerial tubers of edible yam (<I>Dioscorea opposita</I> THUNB.). The enzyme strongly oxidized catecholamines such as dopamine and DL-noradrenaline. The optimum pH of the enzyme was 6.0 and its temperature was 30°C. The difference spectra produced a high positive peak at 300 nm during the enzymatic dopamine oxidation. Peak height (<I>Δ</I>A<SUB>300</SUB>) in the difference spectra increased in proportion to the reaction time for about 10 min at 30°C and pH 6. The <I>Δ</I>A<SUB>300</SUB> value was found to be directly proportional to the dopamine concentration. A linear relationship was seen between the rate of dopamine oxidation (<I>Δ</I>A<SUB>300</SUB>/5 min) and the enzyme concentration. These results indicate that the difference spectrophotometric method is a useful way of rapidly and accurately determining catecholamine oxidase activity which is closely related to the enzymatic browning in edible yam.

• 社団法人 日本食品科学工学会の論文

著者

• Fujita Shuji

  Department Of Applied Physics Faculty Of Engineering Hokkaido University

• Ikeda Takako

  Department Of Pathological Biochemistry Kyoto Pharmaceutical University

• TONO Tetsuzo

  Department of Food Science, Nishikyushu University

• TONO Tetsuzo

  Department of Food Science and Nutrition, Nishikyushu University

• IKEDA Takako

  Department of Food Science, Nishikyushu University

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