caa a22 4500 463156013 CHVBK 20180406164734.0 cr unu---uuuuu 170326e20070501xx s 000 0 eng 10.1007/s00217-006-0383-0 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0383-0 Inhibition kinetics of polyphenol oxidase by glutamic acid [Elektronische Daten] [Serap Doğan, Pınar Turan, Mehmet Doğan, Mahir Alkan, Oktay Arslan] The inhibition of polyphenol oxidase (PPO) by glutamic acid was investigated. Application of different concentrations of glutamic acid to mushroom solution and Ocimum basilicum L. extract showed that glutamic acid appeared to be an effective browning inhibitor. Glutamic acid showed uncompetitive inhibition for mushroom and Ocimum basilicum L. polyphenol oxidases using 4-methylcatechol as a substrate, for mushroom PPO using catechol as a substrate and for Ocimum basilicum L. polyphenol oxidase using pyrogallol as a substrate; mixed-type inhibition for mushroom polyphenol oxidase using pyrogallol as a substrate; and non-competitive inhibition for Ocimum basilicum L. polyphenol oxidase using catechol as a substrate. Furthermore, sodium azide was used as an inhibitor for comparison with the inhibition potency of glutamic acid. It was found that glutamic acid was a more power inhibitor than sodium azide. The type of inhibition observed depended on the substrate, inhibitor and enzyme source used. Springer-Verlag, 2006 Polyphenol oxidase nationallicence Glutamic acid nationallicence Mushroom nationallicence Ocimum basilicum L nationallicence Inhibition nationallicence Doğan Serap Department of Biology, Faculty of Science and Literature, Balikesir University, 10100, Balıkesir, Turkey aut Turan Pınar Department of Chemistry, Faculty of Science and Literature, Balikesir University, 10100, Balıkesir, Turkey aut Doğan Mehmet Department of Chemistry, Faculty of Science and Literature, Balikesir University, 10100, Balıkesir, Turkey aut Alkan Mahir Department of Chemistry, Faculty of Science and Literature, Balikesir University, 10100, Balıkesir, Turkey aut Arslan Oktay Department of Chemistry, Faculty of Science and Literature, Balikesir University, 10100, Balıkesir, Turkey aut European Food Research and Technology Springer-Verlag 225/1(2007-05-01), 67-73 1438-2377 225:1<67 2007 225 217 https://doi.org/10.1007/s00217-006-0383-0 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0383-0 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Doğan Serap Department of Biology, Faculty of Science and Literature, Balikesir University, 10100, Balıkesir, Turkey aut NATIONALLICENCE 700 1- Turan Pınar Department of Chemistry, Faculty of Science and Literature, Balikesir University, 10100, Balıkesir, Turkey aut NATIONALLICENCE 700 1- Doğan Mehmet Department of Chemistry, Faculty of Science and Literature, Balikesir University, 10100, Balıkesir, Turkey aut NATIONALLICENCE 700 1- Alkan Mahir Department of Chemistry, Faculty of Science and Literature, Balikesir University, 10100, Balıkesir, Turkey aut NATIONALLICENCE 700 1- Arslan Oktay Department of Chemistry, Faculty of Science and Literature, Balikesir University, 10100, Balıkesir, Turkey aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 225/1(2007-05-01), 67-73 1438-2377 225:1<67 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer