Results 171 to 180 of about 7,448 (206)
Using ethanol as postharvest treatment to increase polyphenols and anthocyanins in wine grape. [PDF]
HeliyonMargherita M +8 more
europepmc +1 more source
Children of Nature: Thoughts on Targeted and Untargeted Analytical Approaches to Decipher Polyphenol Reactivity in Food Processing and Metabolism. [PDF]
J Agric Food ChemKuhnert N.
europepmc +1 more source
Some of the next articles are maybe not open access.
Related searches:
Related searches:
Polyphenoloxidase (‘Tyrosinase’): Purification and Molecular Properties
Nature, 1957POLYPHENOLOXIDASE has been prepared from potatoes by Kubowitz1 and from cultivated mushrooms (Psalliota campestris) by Keilin and Mann2. The degree of purification attained was certainly very high, and it is conceivable that the enzyme was obtained in a pure or near pure state.
D, Kertesz, R, Zito
openaire +3 more sources
Polyphenoloxidase from DeChaunac grapes
Journal of the Science of Food and Agriculture, 1983AbstractPolyphenoloxidase (PPO) from red grape cultivar, DeChaunac, grown in New York State was isolated and purified 17‐fold by using Phenyl Sepharose CL‐4B column. Disc gel electrophoresis revealed near homogeneity of three isoenzyme bands. The molecular weight of this enzyme ranged from 73 000 to 85 000. The temperature and pH optima of the purified
C. Y. Lee, N. L. Smith, A. P. Pennesi
openaire +1 more source
Interaction between Thiourea and Insect Polyphenoloxidase
Nature, 1959POLYPHENOLOXIDASES of plant and animal origin are known to be inhibited by copper complexing sulphur compounds. When investigating the effect of thiourea on polyphenoloxidase of the wax-moth, Galleria mellonella L. (Lepidoptera), we noticed that degree of inhibition diminished during an aerobic incubation of the enzyme with the inhibitor and the ...
W, CHMURZYNSKA, L, WOJTCZAK
openaire +2 more sources
Inactivation of Polyphenoloxidase by Pulsed Light
Journal of Food Science, 2013Abstract The effect of pulsed light on the inactivation of polyphenoloxidase (PPO) in model solutions was investigated focusing on the effect of enzyme concentration and total energy dose of the treatment. PPO inactivation increased with the dose of the treatment.
MANZOCCO, Lara +2 more
openaire +3 more sources
High Pressure Inactivation of Polyphenoloxidases
Journal of Food Science, 1998ABSTRACT Pressure stabilities of polyphenoloxidases (PPO) from apples, avocados, grapes, pears and plums were determined at pH 6‐7. These PPOs differed in pressure stability, but all were rather pressure‐stable. Inactivation of PPO from apple, grape, avocado and pear at room temperature (25°C) became noticeable at
C. WEEMAES +3 more
openaire +1 more source
Inhibition of Polyphenoloxidase by Sulfite
Journal of Food Science, 1986ABSTRACT When polyphenoloxidase (PPO) was exposed to sulfite prior to susbstrate addition, inhibition was irreversible. Trials to regenerate PPO activity, using extensive dialysis, column chromatography, and addition of copper salts were not successful. Increased concentrations of sulfite and pH levels less than 5
L. A. SAYAVEDRA‐SOTO, M. W. MONTGOMERY
openaire +1 more source
Properties of carrot polyphenoloxidase
Phytochemistry, 1995A latent phenoloxidase (PPO) was purified in the presence of protease inhibitors from carrot cells to electrophoretic homogeneity. The inactive enzyme had a M(r) of ca 59 000 under denaturating conditions as judged by SDS-PAGE. When stored in the absence of protease inhibitors, PPO in a crude extract was converted to forms with a lower M(r).
openaire +1 more source
Inhibition of Banana Polyphenoloxidase by 2-Mercaptobenzothiazole
Science, 19672-Mercaptobenzothiazole is an exceptionally potent inhibitor of banana polyphenoloxidase; it significantly delays the onset of substrate oxidation at concentrations as low as 10 -7 M and causes prolonged inhibition at 2 × 10 -5 M or higher.
J K, Palmer, J B, Roberts
openaire +2 more sources