Studies on enzymic browning of potatoes (Solanum tuberosum). III. Kinetics of potato phenoloxidase (EC 1.14.18.1 monophenol, dihydroxyphenylalanine: oxygen-oxidoreductase).
From initial velocity studies a sequential mechanism for the reactions catalysed by phenoloxidase from potatoes is indicated. The data are in accordance with an ordered addition of oxygen and phenolic substrate to the enzyme, with oxygen being the first substrate bound at thermodynamic equilibrium. The Michaelis constants for L-tyrosine, L-dopa, and chlorogenic acid are 1.4 X 10(-3), 3.3 X 10(-4), and 1.4 X 10(-4) mol/l, respectively. The dissociation constant for the enzyme-oxygen complex is about 10(-3) mol/l. In the presence of chlorogenic acid no lag phase occurs in the course of L-tyrosine oxidation. With increasing amounts of chlorogenic acid the tyrosinase activity goes through a maximum. The significance of these findings for the in vivo action of the enzyme is discussed.
D002384:Catalysis; D004156:Catechol Oxidase / Q000032:analysis*; D002726:Chlorogenic Acid / Q000032:analysis; D003116:Color; D007202:Indicators and Reagents; D007700:Kinetics; D014442:Monophenol Monooxygenase / Q000032:analysis; D010084:Oxidation-Reduction; D013696:Temperature; D013997:Time Factors; D014443:Tyrosine / Q000032:analysis; D014675:Vegetables / Q000032:analysis*
D007202:Indicators and Reagents; D002726:Chlorogenic Acid; D014443:Tyrosine; D004156:Catechol Oxidase; D014442:Monophenol Monooxygenase