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KMID : 0665219960090040430
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Korean Journal of Food and Nutrition
1996 Volume.9 No. 4 p.430 ~ p.433
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Purification of Phenylalanine Ammonia-lyase from Strawberry Fruits during Ripening
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Lee Kwang-Hee
Yoon Kyung-Young
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Abstract
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The activity of PAL, an initial and key regulatory enzyme in biosynthesis of phenolics, peaked during ripening stage. The enzyme activities were 5.60 and 4.25 units/100g. ft. wt. in ripening and overripening stages. The increase in PAL activity in ripening strawberry fruits is due to de novo synthesis of the enzyme. PAL extracts from ripe strawberry fruits have a native mol-ecular weight of about 260,000 Da.
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