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. 1966 Dec;101(3):569–581. doi: 10.1042/bj1010569

The purification and some properties of the polyphenol oxidase from tea (Camellia sinensis L.)

R P F Gregory 1,*, D S Bendall 1
PMCID: PMC1270155  PMID: 16742427

Abstract

1. Polyphenol oxidase (EC 1. 10. 3.–) from the shoots of the tea plant was purified about 5000-fold on a dry-weight basis. 2. At an intermediate stage of purification four soluble yellow fractions were obtained. They are believed to represent complexes of a basic enzyme protein with acidic phenolic oxidation products and nucleic acids. After removal of the complex-forming materials the fractions were blue and similar to each other. About 40% of the activity could not be extracted from the acetone-dried powder. 3. Each of the four blue fractions was resolved further into two species, A and B. The following results refer to species A. 4. The enzyme showed absorption maxima at 279mμ (E1%1cm., 13·5) and 611mμ (E1%1cm., 0·84) with a shoulder at 330mμ. The enzyme was bleached by substrate under anaerobic conditions and the colour was restored by oxygen. 5. The molecular weight measured by sedimentation and diffusion was 144000±16000. The copper content was 0·32% (w/w). 6. Kinetic constants are given for a number of substrates and inhibitors, including the natural substrates of the tea leaf. The specific activity towards pyrogallol was 373 units/mg. at 30°. 7. The best substrates were o-dihydric phenols. Quinol and p-phenylenediamine were slowly oxidized. Monohydric phenols and ascorbic acid were not oxidized. 8. The kinetics of oxidation of most substrates are consistent with a mechanism in which oxidized and reduced forms of the enzyme form binary complexes with phenol and oxygen respectively. A modified mechanism is postulated for the oxidation of chlorogenic acid. 9. The relation of the results to the mechanism of tea fermentation is discussed.

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.

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