INHIBITORY EFFECT OF ASCORBIC ACID ON IPOMOEA HALICIZE POLYPHENOL OXIDASE ACTIVITY
Abstract
ABSTRACT
Polyphenol oxidase ( PPO) catalyzed browning reaction are of synificant important in the fruit and vegetable industry . The purpose of this research is to elucidate the inning effect of ascorbic acid on ipomoea batatas PPO activity. The enzyme was assayed by monitoring the increase in absorbance at 420nm for 2 minutes at 30 seconds interval. The results revealed that the km and VMAx for lpomoea batatas PPO were 32.3mM and 125 units/min. Ascorbic acid inhibited the enzyme in a non competition fashion. Conclusively ascorbic acid can be used to control the activity of ipomoea batatas PPo activity.
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