Results 121 to 130 of about 30,882 (162)
Some of the next articles are maybe not open access.
Isoenzymes of banana polyphenol oxidase
Phytochemistry, 1975Abstract Polyacrylamide-gel electrophoresis revealed 9 polyphenol oxidase (PPO) isoenzymes in the interior of banana pulp, 8 in the exterior pulp, and 10 in the peel. With the exception of the absence of one isoenzyme in the exterior pulp, the isoenzymes in the exterior and interior pulp had similar relative mobilities ( R m ).
M.W. Montgomery, V.C. Sgarbieri
openaire +1 more source
Polyphenol Oxidase, Beyond Enzyme Browning
2018Enzyme browning is a usual phenomenon that can be observed commonly in fruits and vegetables, which results in quality loss of the food including the change in color, taste, flavor, and nutritional value. This occurs when the phenolic compounds present in them react with polyphenol oxidase (type III copper enzyme).
E. Selvarajan, R. Veena, N. Manoj Kumar
openaire +1 more source
Preharvest changes in polyphenols, peroxidase, and polyphenol oxidase in sorghum grain
Journal of Agricultural and Food Chemistry, 1981At various stages of preharvest development. "bird-resistant" sorghum (Sorghum bicolor (I,.) Moench] grain was analyzed for tannin content and polyphenol oxidizing enzymes. Tannins appeared first at the milk stage, reached a maximum at the hard dough stage, and thereafter declined by 25%. Polyphenol oxidase (PPO) and peroxidase activities were detected
openaire +2 more sources
Direct Electrochemistry of Polyphenol Oxidase
2014The electrochemistry of banana tissues on a carbon paste electrode modified with multi-walled carbon nanotubes (MWCNTs) is presented. Cyclic voltammetry is applied to investigate the direct electrochemistry of banana tissues i.e. a source of polyphenol oxidase (PPO). A redox couple with an anodic and counterpart cathodic peak is obtained. The influence
Raoof, Jahan Bakhsh +3 more
openaire +1 more source
[145] Plant tyrosinase (polyphenol oxidase)
1955Publisher Summary This chapter discusses the determination plant tyrosinase. The darkening of mushrooms, potatoes, apples, and many other plants and plant products on injury to the tissue is the result of the enzymatic oxidation of certain mo/aohydric and o-dihydric phenols.
Charles R. Dawson, Richard J. Magee
openaire +1 more source
Polyphenol Oxidases from Wine Grapes
2017Wine is produced from grapes which contain enzymes forming unfavorable dark polymers such as melanin, oxidizing proteins, and phenols which may influence their functions. Here we focus on the class of type-3 copper proteins presenting new insights on the structure, the occurrence during the ripening process and during wine making.
Petra Fronk +2 more
openaire +1 more source
Polyphenol oxidase isoenzymes in avocado
Phytochemistry, 1976Abstract Avocado polyphenol oxidase (PPO) was precipitated mainly in the 30–90% saturated ammonium sulfate fraction. The 40–75% saturated ammonium sulfate fraction (the partially purified enzyme) had the highest specific activity in the cultivars Lerman, Horeshim and Fuerte. The PPO was active towards o -dihydroxyphenols.
openaire +1 more source
Physicochemical Properties of Polyphenol Oxidases
2017The presence of multiple molecular forms of polyphenol oxidases (PPOs) in several plant species is very well established (Yoruk and Marshall 2003). In addition to the differences in number, the properties of PPOs within and outside a particular species also differ significantly.
openaire +1 more source