KINETIC CHARACTERISTICS AND INHIBITION OF PPO FROM WILLIAMS PEAR

ADRIANA D. GARRO; GISELLA MELO; ESTELA GASULL

SAN lUIS

Congreso; X XVII Reunión Científica Anual de la Sociedad de Biología de Cuyo; 2009

Plant polyphenoloxidases (PPO) are responsible for the enzymatic browning reaction occurring during the handling, storage and processing of fruits and vegetables. These enzymes catalyze boththe hydroxylation reaction of mono-phenols to di-phenols, and in a second step, the oxidation of colourless ortho-diphenols to form oquinones, the condensation of which generates highly colouredmelanines. These compounds negatively influence the organoleptic and nutritional qualities of foods.Experiments were performed to evaluate kinetics characteristics of PPO extracted from pear(cv.Williams) and different forms of inhibition.