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polyphenol oxidase |
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polyphenol oxidase [¦päl·i′fē‚nȯl ′äk·sə‚dās] (biochemistry) A copper-containing enzyme that catalyzes the oxidation of phenol derivatives to quinones. How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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| The enzyme polyphenol oxidase (PPO) appears to be the main cause of browning in bananas. Though it is less effective in the presence of fat, which acts as a protective layer, it can retain the freshness of jams and fruit and vegetable juices; extend the shelf life of white and red grape musts; inactivate enzymes, such as polyphenol oxidase (PPO) in guava puree; and inactivate bacterial spores when used with heat. Banana pulp contains an enzyme -- polyphenol oxidase -- that catalyzes a series of reactions with dopamine during which oxygen is consumed. |
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