Results 1 to 10 of about 33,963 (120)
Purification and Enzymatic Properties of Soluble and Membrane-Bound Polyphenol Oxidase from Agaricus bisporus [PDF]
Shipin Kexue, 2023 An extraction and purification method for soluble polyphenol oxidase (sPPO) and membrane-bound polyphenol oxidases (mPPO) from Agaricus bisporus was developed involving temperature-induced phase partitioning, fractional precipitation with ammonium ...
HE Xingxing, LEI Jing, GUAN Wenqiang
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Antioxidant enzymes in the needles of different omorika lines [PDF]
Archives of Biological Sciences, 2005 Picea omorika (Panč) Purkyně (Serbian spruce) is a Balkan endemic coniferous species. We studied soluble peroxidase, catalase, polyphenol oxidase, and superoxide-dismutase activity in the needles of five omorika lines grown in a generative seed orchard ...
Bogdanović Jelena +6 more
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Fermentation, 2023 Polyphenol oxidase and its isoenzymes are crucial enzymes in the tea tree that catalyze the synthesis of theaflavins. In this study, tea tree polyphenol oxidase was used as the research object, and various protein sequence treatments, such as TrxA fusion
Changwei Liu +4 more
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Shipin gongye ke-ji, 2022 In this study, 42 strains of microorganisms were isolated by traditional culture methods from the fermentation process of Liupao tea. The agar plate screening and liquid culture second round of screening was used to select microorganisms from 42 strains ...
Jie WANG +5 more
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MEKANISME INHIBISI ENZIM POLIFENOL OKSIDASE PADA SARI BUAH MARKISA DENGAN SISTEIN DAN ASAM ASKORBAT1
Jurnal Riset Kimia, 2015 The mechanism of polyphenol oxidase enzyme inhibition was studied by isolation of enzyme from the passion fruite juice (Passiflora Sp). The extracted enzyme polyphenol oxidase has an optimum activity at pH 5,6 and temperature of 300 C using a pirogalol ...
Elida Mardiah
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Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage
Foods, 2016 Clarified and standardized apple juice was ultraviolet-irradiated to inactivate polyphenol oxidase enzyme and microbiota, and its effect on bioactive compounds and stability during storage was also evaluated.
Edmundo Juarez-Enriquez +3 more
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Characterization of Polyphenol Oxidase from Eruca sativa
Sakarya Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2023 Enzymatic browning reactions by polyphenol oxidases cause alteration of appearance, flavor and nutritive value of vegetables and fruits. It is one of the important problems for vegetables used as salads and causes lots of economic losses. In this study,
Sibel Kahraman, Negin Shabnam
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Extraction conditions of polyphenol oxidase from banana peel
مجلة بغداد للعلوم, 2016 Polyphenol oxidase (PPO) is an enzyme containing copper, presents in various fruits and vegetables. It is responsible for the browning reactions when the cells are damaged during handling.
Baghdad Science Journal
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Effect of antioxidants and pH on browning and firmness of minimally processed eggplant
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2020 Minimal processing of eggplant (Solanum melongena L.) generates loss of firmness and polyphenol oxidase catalyzes the oxidation of phenolic compounds producing enzymatic browning. The aim of this study was to evaluate the effect of 1% ascorbic acid and 2%
Diana P. USCANGA-SOSA +5 more
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مجلة ديالى للعلوم الزراعية, 2022 The drying process plays an important role in heat-sensitive product dehydration. This study was conducted to evaluate the response of three species of mulberry fruit (Morus nigra L. (Black mulberry), Morus alba L.
Dlkhwaz Ahmed Hama +3 more
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