POLYPHENOL OXIDASE OF MANGO (Mangifera indica var. Haden)

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Abstract
The characteristics of mango (Mangifera indica var. Haden) polyphenol oxidase (PPO) extract were investigated in order to use it in mango processing. The optimum pH of the enzyme was 5.6–6.0, which is unusual as compared to other fruits. For heat inactivation, half‐activity of the enzyme was lost after 2.1 and 4.0 mm of treatment at 85 and 80°C, respectively. Regarding the effect of inhibitors on the enzyme, sodium metabisulfite was the most effective, while ascorbic acid was the least. Polyacrylamide gel electrophoresis revealed two isoenzymes which moved toward the anode at pH 8.6 as detected with catechol as substrate; no bands were observed when L‐tyrosine was used as substrate. It was found that electrophoretic patterns of mango PPO were quite different, compared to other plant PPO systems.