Abstract
Stabilities of phenol oxidase and peroxidase from tea plant (Camellia sinensis L.) clone Kolkhida leaves, apple (Mallus domestica L.) cultivar Kekhura fruits, walnut (Juglans regia L.) green pericarp, and horseradish (Armoracia lapathifolia Gilib) roots were studied using different storage temperature modes and storage duration. It was demonstrated that both enzymes retained residual activities (∼10%) upon 20-min incubation at 8°C. Phenol oxidases from tea, walnut, and especially apple, as well as tea peroxidase, were stable during storage. A technology for the treatment of plant oxidases was proposed, based on the use of a natural inhibitor of phenol oxidase and peroxidase, isolated from tea leaves, which solves the problem of residual activities of these enzymes that arises during pasteurization and storage of beverages and juices. It was demonstrated that browning of apple juice during pasteurization and beer turbidity during storage could be efficiently prevented using the natural inhibitor of these enzymes.
Similar content being viewed by others
REFERENCES
Robb, D.A, in Copper Proteins and Copper Enzymes, Lontil, R., Ed., Boca Raton: CRC Press, 1984, vol. 2, pp. 207–241.
Mayer, A.M., Phytochemystry, 1987, vol. 26, no.1, pp. 11–20.
Mukherejee, D., K. Rao V.M, Indian J. Plant Physiol., 1993, vol. 36, no.1, pp. 13–16.
Park, W.M., Kim, S.W., Ko, Y.H., and Yoon, E., Korean Soc. Horticul., 1989, vol. 7, no.1, pp. 142–143.
Rodriguez-Lopez, J.N., Fenol, L.G., Garcia-Ruiz, P.A., Varon, R., Tudela, J., Thorneley, R.N.F., and Garcia-Canovas, F., Biochemistry, 2000, vol. 39, no.11, pp. 10497–10506.
Fenoll, L.G., Tudela, J., Garcia-Ruiz, P.A., Varon, R., and Garcia-Canovas, F., Eur. J. Biochem., 2000, vol. 267, pp. 5865–5878.
Subramanian, N., Venkatesh, P., Ganguli, S., and Sinkar, V.P., J. Agricul. Food Chem., 1999, vol. 47, no.7, pp. 2571–2578.
Belitz, H.D. and Grosh, W., in Food Chemistry, Burghagen, M., Hadziyev, D., Hessel, P., Jordan, S., and Sprinz, C., Eds., Berlin: Springer, 1999.
Goodsall, C.W., Parry, A.D., Safford, R., and Thiru, A.P., Patent USA, 2000, no. 6113965.
Lee, C.Y. and Whitaker, J.R., Enzymatic Browning and Its Prevention in Foods, Washington, DC: Amer. Chem. Soc, 1995.
Rid, Dzh., Fermenty v pishchevoi promyshlennosti (Enzymes in Food Industry), Moscow: Pishchevaya promyshlennost’, 1971.
Friedman, M., Molnar-Perl, I., and Knighton, D., Food Additiv. Contam., 1992, vol. 9, pp. 499–503.
Lee, G.C. and Lee, C.Y., Food Chem., 1997, vol. 60, no.2, pp. 213–235.
Kubo, I., in Phytochemicals for Pest Control, Hedin, P., Hollingworth, R., Masler, E., Miyamoto, J., and Thompson, D., Eds., Washington, DC: Amer. Chem. Soc., 1997, pp. 310–326.
Kubo, I., Kinst-Hori, I., Kubo, Y., Yamagiwa, Y., Kamikawa, T., and Haraguchi, H., J. Agric. Food Chem., 2000, vol. 48, pp. 1393–1399.
Cabanes, J., Garcia-Canovas, F., Tudela, J., Lozano, J.A., and Garcia-Carmona, F., Phytochemistry, 1987, vol. 26, no.5, pp. 917–919.
Espin, J.C. and Wichers, H.J., J. Agric. Food Chem., 1999, vol. 47, pp. 2638–2644.
Plum, G.M., Hermanson, L., and Peterson, J., Scand. J. Clim. Lab. Invest., 1955, vol. 7, no.18, pp. 1–35.
Samarodova-Bianki, G.B., Strel’tsina, S.A., and Zaprometov, M.N., Biokhimiya (Moscow) 1977, vol. 42, no.3, pp. 443–450.
Drawert, F. and Gebbling, H., Naturwissenschaften, 1963, vol. 50, no.15, pp. 522–523.
Lanzarini, G., Pifferi, P., and Zamorani, A., Phytochemistry, 1972, vol. 11, no.1, pp. 89–94.
Evans, I.J. and Aldridge, N.A., Phytochemistry, 1965, vol. 4, no.3, pp. 499–503.
Omiadze, N., Parlar, H., Leupold, G., Mchedlishvili, N., Gulua, L., Akhvlediani, K., Abutidze, M., Sadunishvili, T., Rodriguez-Lopez, J.N., and Kvesitadze, G., Adv. Food Sci., 2004, vol. 26, no.1, pp. 26–31.
Tressler, D.K. and Dzhoslin, M.A., Khimiya i tekhnologiya plodoyagodnykh i ovoshchnykh sokov (Chemistry and Technology of Fruit and Vegetable Juices), Moscow: Pishchepromizdat, 1957.
Kolcheva, R.A., Khersonova, L.A., Kalunyants, K.A., and Sadova, A.I., Khimiko-tekhnologicheskii kontrol’ pivo-bezalkogol’nogo proizvodstva (Chemical and Technological Control of Beer and Soft Drink Production), Moscow: Agropromizdat, 1988.
Valderrama, P., Marangoni, F., and Clemente, E., Ciênc. Tecnol. Aliment., 2001, vol. 21, no.3, pp. 321–325.
Author information
Authors and Affiliations
Additional information
Translated from Prikladnaya Biokhimiya i Mikrobiologiya, Vol. 41, No. 2, 2005, pp. 165–170.
Original Russian Text Copyright © 2005 by Mchedlishvili, Omiadze, Gulua, Sadunishvili, Zamtaradze, Abutidze, Bendeliani, Kvesitadze.
Rights and permissions
About this article
Cite this article
Mchedlishvili, N.I., Omiadze, N.T., Gulua, L.K. et al. Thermostabilities of plant phenol oxidase and peroxidase determining the technology of their use in the food industry. Appl Biochem Microbiol 41, 145–149 (2005). https://doi.org/10.1007/s10438-005-0024-6
Received:
Issue Date:
DOI: https://doi.org/10.1007/s10438-005-0024-6