Polyphenol oxidase (PPO; also polyphenol oxidase i, chloroplastic), an enzyme involved in fruit browning, is a tetramer that contains four atoms of copper...
27 KB (3,076 words) - 04:37, 16 September 2024
foods. Generally, it is a chemical reaction involving polyphenol oxidase (PPO), catechol oxidase, and other enzymes that create melanins and benzoquinone...
24 KB (2,686 words) - 04:37, 26 August 2024
of a polyphenol oxidase. In crustaceans, there is a second oxidase activity leading to cuticle pigmentation. There is apparently no polyphenol tanning...
54 KB (5,774 words) - 13:12, 19 September 2024
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...
3 KB (333 words) - 13:46, 25 December 2023
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...
12 KB (1,381 words) - 19:18, 9 September 2024
dark brown coloration. Polyphenol oxidases are a family of di-copper metalloenzymes that include tyrosinase and catechol oxidase. In plants, both enzymes...
19 KB (2,314 words) - 17:43, 7 April 2024
sun scalding. Apple skins and seeds contain polyphenols. These are oxidised by the enzyme polyphenol oxidase, which causes browning in sliced or bruised...
101 KB (10,180 words) - 23:42, 26 September 2024
OCLC 57311777. Elia N. Aquino-Bolaños; E. Mercado-Silva (2004). "Effects of polyphenol oxidase and peroxidase activity, phenolics and lignin content on the browning...
10 KB (1,218 words) - 14:07, 16 June 2024
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...
2 KB (170 words) - 08:39, 21 August 2022
065. PMC 4228802. PMID 25400298. Time-dependent inhibition of grape polyphenol oxidase by tropolone. Edelmira Valero, Manuela Garcia-Moreno, Ramon Varon...
17 KB (1,165 words) - 19:32, 14 September 2024