Results 11 to 20 of about 7,808 (255)
Forage Polyphenol Oxidase and Ruminant Livestock Nutrition [PDF]
Frontiers in Plant Science, 2014 Polyphenol oxidase (PPO) is associated with the detrimental effect of browning fruit and vegetables, however interest within PPO containing forage crops has grown since the brownng reaction was associated with reduced nitrogen (N) losses in silo and the
Michael Richard F. Lee
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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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Red clover polyphenol oxidase and lipid metabolism [PDF]
Animal, 2011 Increasing the polyunsaturated fatty acid (PUFA) composition of milk is acknowledged to be of benefit to consumer health. Despite the high PUFA content of forages, milk fat contains only about 3% of PUFA and only about 0.5% of n-3 fatty acids.
G. Van Ranst, M.R.F. Lee, V. Fievez
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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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Insight of Polyphenol Oxidase Enzyme Inhibition and Total Polyphenol Recovery from Cocoa Beans
Antioxidants, 2020 A full factorial design (ascorbic acid/l-cysteine inhibitors, temperature, and time as factors) study was conducted to enhance inhibition of polyphenol oxidase (PPO) activity without decreasing cocoa polyphenol concentrations.
Said Toro-Uribe +4 more
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Polyphenol Oxidase as a Biochemical Seed Defense Mechanism [PDF]
Frontiers in Plant Science, 2014 Seed dormancy and resistance to decay are fundamental survival strategies, which allow a population of seeds to germinate over long periods of time. Seeds have physical, chemical, and biological defense mechanisms that protect their food reserves from ...
E. Patrick Fuerst +3 more
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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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An In Vitro Catalysis of Tea Polyphenols by Polyphenol Oxidase
Molecules, 2023 Tea polyphenol (TPs) oxidation caused by polyphenol oxidase (PPO) in manufacturing is responsible for the sensory characteristics and health function of fermented tea, therefore, this subject is rich in scientific and commercial interests. In this work, an in vitro catalysis of TPs in liquid nitrogen grinding of sun-dried green tea leaves by PPO was ...
Kunyi Liu +9 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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