Purification and deodorizing activity against methyl mercaptan of polyphenol oxidase from lettuce (Lactuca sativa L.)

다국어 초록 (Multilingual Abstract)

Polyphenol oxidase (PPO) from lettuce was isolated to determine the effect of its involvement in deodorizingactivity by measuring the reduction in the amount of methyl mercaptan. The enzyme and deodorizing activities of PPOfrom lettuce were evaluated using different substrates, temperatures, and pH levels. The molecular weight of purifiedPPO from lettuce was estimated to be 56 kDa. The PPO and deodorizing activities were highest at the pH range of6.0 at 20 oC and 5.0 at 10 oC, respectively. The deodorizing and PPO activities were greater for ortho-diphenols thanmonophenols and polyphenol. Especially, (+)-catechin, one of ortho-diphenols was shown in 100% PPO activity, andchlorogenic acid and caffeic acid eliminated a methylmercaptan odor up to 95%. The deodorizing activity was highestin Cu2+solution, but ascorbic acid and sodium hydrosulfite inhibited deodorizing activity. These basic data will providean optimum manufacturing condition for commercial products using lettuce extracts.

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