Enzymatic characteristics of polyphenoloxidase from shrimp (Penaeus vannamei) and its inhibition by a novel hydroxypyridinone derivative
Enzymatic characteristics of polyphenoloxidase from shrimp (Penaeus vannamei) and its inhibition by a novel hydroxypyridinone derivative
Le-Le Shao(Zhejiang Gongshang University); Jia-Min Zhou(Zhejiang Gongshang University); Qing Zhu(Zhejiang University of Technology); Xiao-Ling Wang(Zhejiang Pharmaceutical College); Robert C. Hider(King’s College London); Tao Zhou(Zhejiang Gongshang University)
28권 4호, 1047~1055쪽
초록
Melanosis developed in shrimp (Penaeus vannamei)is mainly initiated by polyphenoloxidase (PPO),thus understanding of the characteristics of PPO in shrimpis important for controlling the melanosis of shrimp. Theshrimp cephalothorax turns black most rapidly amongst allthe tissues during the chilled storage. Crude PPO extractedfrom this cephalothorax has an optimal pH of 6.0 and anoptimal temperature of 50 C. PPO is relatively stable underneutral and weak alkaline conditions (pH 5.5–9.0) andthe temperature range of 25–35 C. The kinetic parametersKm and Vmax were recorded as 3.02 mM and 54.3 U/mg ofprotein, respectively, using L-Dopa as a substrate. Themolecular weight of PPO was estimated as 200–220 kDaby an activity staining test. A hydroxypyridinone derivative,5-hydroxy-1-octyl-4-oxo-1,4-dihydropyridine-2-carbaldehydeO-ethyl oxime, was demonstrated to efficientlyinhibit the PPO, indicating that this compound might findapplication as a shrimp preservative.
Abstract
Melanosis developed in shrimp (Penaeus vannamei)is mainly initiated by polyphenoloxidase (PPO),thus understanding of the characteristics of PPO in shrimpis important for controlling the melanosis of shrimp. Theshrimp cephalothorax turns black most rapidly amongst allthe tissues during the chilled storage. Crude PPO extractedfrom this cephalothorax has an optimal pH of 6.0 and anoptimal temperature of 50 C. PPO is relatively stable underneutral and weak alkaline conditions (pH 5.5–9.0) andthe temperature range of 25–35 C. The kinetic parametersKm and Vmax were recorded as 3.02 mM and 54.3 U/mg ofprotein, respectively, using L-Dopa as a substrate. Themolecular weight of PPO was estimated as 200–220 kDaby an activity staining test. A hydroxypyridinone derivative,5-hydroxy-1-octyl-4-oxo-1,4-dihydropyridine-2-carbaldehydeO-ethyl oxime, was demonstrated to efficientlyinhibit the PPO, indicating that this compound might findapplication as a shrimp preservative.
- 발행기관:
- 한국식품과학회
- 분류:
- 식품과학