IĞDIR EKOLOJİK KOŞULLARINDA YETİŞEN DUTLARDA POLİFENOL OKSİDAZ ENZİM AKTİVİTESİ

Abstract

Iğdır koşullarında yapılmış olan çalışmada siyah ve beyaz dut çeşitlerinin polifenol oksidaz enzim (PFO) varlığı tayin edilmiştir. Araştırma sonuçlarına göre ise beyaz dut çeşitlerinde polifenol oksidaz enzimine rastlanılmamış, bu nedenle sadece siyah dut çeşitleri ile çalışmaya devam edilmiştir. Çalışmada kullanılacak örnekler Iğdır Merkez, Melekli ve Karakoyunlu ilçelerinden 2015 ve 2016 yıllarında haziran ve temmuz aylarında meyveler tam olgunlaştıkları dönemde toplanmış ve laboratuar koşullarına getirilmiştir. Laboratuar koşullarına getirilen dutlar -20 °C’de dondurulmuş, % 1 Polietilen glikol (PEG) içeren pH’ı 5,0 sodyum-asetat tamponu ile ham enzim özütü hazırlama çözeltisi sağlanmıştır. Hassas terazi ile tartım yapmak için, dondurulmuş dutlardan 20’şer gram havanlara alınmıştır. Dutlar bu havanlarda iyice dövüldükten sonra her bir dut çeşidine 40 ml ham enzim özütü hazırlama çözeltisinden eklenmiş ve homojen bir şekilde karıştırılmıştır. Bu karışımlar bir tülbent yardımı ile süzülmüş ve 4 °C’de, 10.000 rpm’de 30 dakika santrifüj edilmiştir. Elde edilen süpernatanlar enzim çözeltisi olarak kullanılmış, her bir çözelti de ayrı ayrı enzim aktivitesi spektrofotometrik olarak tayin edilmiştir. PFO içeriği dut genotiplerine bağlı olarak istatistiksel olarak önemli farklılıklar gösterdi.

Keywords

• Siyah dut (Morus nigra)
• Polifenol oksidaz enzim
• Iğdır

Polyphenol Oxidase Enzyme Activity of Mulberries Grown in Iğdir Ecological Conditions

Abstract

The presence of polyphenol oxidase enzyme (PFO) in black and white mulberry varieties grown in Iğdır province were determined. In the study, no polyphenol oxidase enzyme was detected in the white mulberry varietie, therefore the study was conducted only with black mulberry varieties. The mulberry samples were collected from Iğdır Center, Melekli and Karakoyunlu districts during June and July, both in 2015 and 2016, when the fruits were fully ripe. Mulberries were stored at -20 °C, and the crude enzyme extract was stabilized with pH 5.0 sodium-acetate buffer containing 1% Polyethylene glycol (PEG). To weigh with a precision scale, 20 grams of frozen mulberries were taken into mortars. After the mulberries were thoroughly crushed in these mortars, 40 ml of crude enzyme extract preparation solution was added to each variety and mixed homogeneously. These mixtures were filtered through a cheesecloth and rotated at 4 °C, 10,000 rpm for 30 minutes. The obtained supernatants were used for enzyme solubilization, and the enzyme activity of the solution was determined spectrophotometrically. The PFO content depended on the genotype. There was a significant difference among the tested mulberry genotypes.

Keywords

• Black mulberry (Morus nigra)
• Polyphenol oxidase enzyme
• Iğdır

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