Topic
Polyphenol oxidase
About: Polyphenol oxidase is a research topic. Over the lifetime, 2205 publications have been published within this topic receiving 56247 citations.
Papers published on a yearly basis
1 / 2
Papers
TL;DR: Results of biochemical research including catalytic properties, substrate specificity, susceptibility towards pH and temperature, action of inhibitors, isolation, purification, and characteristics of the enzymes are given, with special emphasis on recent achievements based on high resolution separation and isoenzyme techniques.
Abstract: Polyphenol oxidases and peroxidases are among the most studied enzymes in fruits and vegetables. Owing to the deleterious effects of discoloration and off-flavor formation induced by their actions, these enzymes have not ceased to be a matter of concern to food technologists, while their versatility as catalyst and their diversity as protein present a challenge to the biochemist. This article gives an account on the present state of knowledge in this field. The occurrence of polyphenol oxidases and peroxidases in food and food raw materials, and their role and importance in food processing are briefly outlined. Results of biochemical research including catalytic properties, substrate specificity, susceptibility towards pH and temperature, action of inhibitors, isolation, purification, and characteristics of the enzymes are given, with special emphasis on recent achievements based on high resolution separation and isoenzyme techniques. Finally, the behavior of polyphenol oxidase and peroxidase in selected major groups of fruits and vegetables is discussed. Some contradictions found in the literature are pointed out and some questions that have not been given the necessary attention by researchers so far are mentioned.
1,025 citations
TL;DR: Current approaches to understanding and controlling enzymatic browning are presented, with special focus on the use of antisense RNA as a control method.
Abstract: Half of the world's fruit and vegetable crops is lost due to postharvest deteriorative reactions. Polyphenol oxidase (PPO), found in most fruit and vegetables, is responsible for enzymatic browning of fresh horticultural products, following bruising, cutting or other damage to the cell. Chemical methods for controlling enzymatic browning include the use of sodium bisulfite, ascorbic acid and/or packaging under controlled atmospheres. Current approaches to understanding and controlling enzymatic browning are presented in this review article, with special focus on the use of antisense RNA as a control method.
886 citations
TL;DR: It is indicated that thermal stress induces the accumulation of phenolics in the plant by activating their biosynthesis as well as inhibiting their oxidation, which could be considered an acclimation mechanism of the plant against thermal stress.
724 citations
Book•
1 Jan 1972
TL;DR: The Protein Nature of Enzymes.
Abstract: The Protein Nature of Enzymes. Enzyme Purification. Active Sites and Factors Responsible for Enzyme Catalysis. Rates of Reactions. Effect of Substrate Concentration on Rates of Enzyme-Catalyzed Reactions. Effect of Enzyme Concentration on Rates of Enzyme-Catalyzed Reactions. Kinetic Consequences of Enzyme Inhibition. Enzyme Inhibitors. Effect of pH on Rates of Enzyme-Catalyzed Reactions. Effect of Temperature on Rates of Enzyme-Catalyzed Reactions. Enzyme Cofactors. Classification and Nomenclature of Enzymes. Introduction to the Hydrolases. The Glycoside Hydrolases. Pectic Enzymes. The Esterases. The Nucleases and Biotechnology. The Proteolytic Enzymes. Ordinary and Limited Proteolysis. Introduction to the Oxidoreductases. Lactate Dehydrogenase. Glucose Oxidase. Polyphenol Oxidase. Xanthine Oxidase. Catalase and Peroxidase. Lipoxygenase (Lipoxidase).
649 citations
TL;DR: Some characteristics of polyphenol oxidase from different plants are reviewed and information about conventional and alternative methods to inactivate this enzyme is presented in this paper, which could help to develop or to choose more effective methods for controlling browning of vegetables and products.
Abstract: Polyphenol oxidase, a copper-containing metalloprotein, catalyzes the oxidation of phenolic compounds to quinones, which produce brown pigments in wounded tissues. This enzymatic mechanism causes post harvest losses and mainly affects tropical fruits. In this article, some characteristics of polyphenol oxidase from different plants are reviewed and information about conventional and alternative methods to inactivate this enzyme is presented. Characterization of the polyphenol oxidase could help to develop or to choose more effective methods for controlling browning of vegetables and products.
420 citations
Related Topics (5)
Performance Metrics
| Year | Papers |
|---|---|
| 2025 | 55 |
| 2024 | 141 |
| 2023 | 252 |
| 2022 | 435 |
| 2021 | 88 |
| 2020 | 89 |