Polyphenol oxidase (PPO; also polyphenol oxidase i, chloroplastic), an enzyme involved in fruit browning, is a tetramer that contains four atoms of copper...

of a polyphenol oxidase. In crustaceans, there is a second oxidase activity leading to cuticle pigmentation. There is apparently no polyphenol tanning...

foods. Generally, it is a chemical reaction involving polyphenol oxidase (PPO), catechol oxidase, and other enzymes that create melanins and benzoquinone...

1.3.8 L-gulonolactone oxidase EC 1.10.3.2 Laccase EC 1.4.3.13 Lysyl oxidase EC 1.10.3.2 Polyphenol oxidase Sulfhydryl oxidase. This enzyme oxidises thiol...

dark brown coloration. Polyphenol oxidases are a family of di-copper metalloenzymes that include tyrosinase and catechol oxidase. In plants, both enzymes...

Damaged pods brown more rapidly however, mainly due to the enzyme polyphenol oxidase. If stored fresh, the pods should be kept humid to prevent discoloration...

sun scalding. Apple skins and seeds contain polyphenols. These are oxidised by the enzyme polyphenol oxidase, which causes browning in sliced or bruised...

in calories. It contains the prebiotic fiber inulin. It contains a polyphenol oxidase, which causes its darkened surface and muddy harshness by forming...

OCLC 57311777. Elia N. Aquino-Bolaños; E. Mercado-Silva (2004). "Effects of polyphenol oxidase and peroxidase activity, phenolics and lignin content on the browning...

exposed to the oxygen in the air, the oxidative enzymes like polyphenol oxidase and catechol oxidase oxidize the fruit (electrons are lost to the air). Such...