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.
References in periodicals archive ?
IDO580 is a semi-dwarf wheat with near null levels of seed polyphenol oxidase activity (PPO), an enzyme that causes browning reactions prior to cooking in high moisture food products.
Intrada's polyphenol oxidase activity (rating of 3 on a 0-to-5 scale) restricts its use in Asian fresh noodle products which require bright light color, stable at room temperature for at least 24 h.
NuSky has a low level of polyphenol oxidase (PPO) activity as judged by both tyrosine and L-DOPA (L-3,4-dihydroxyphenyl alanine) assays (Anderson and Morris, 2001), with good noodle color stability.
Polyphenol oxidase in wheat flour causes reduced noodle brightness and decreased color stability across time (Baik et al.
Polyphenol oxidase also plays a role in darkening and discoloration of flat breads (Y.
Polyphenol oxidase activity varies among wheat cultivars and is also affected by environment (Baik et al.
Handling operations, processing and storage can induce undesirable changes in quality and appearance of fresh fruits and vegetables as a result of oxidative browning mediated by the enzyme polyphenol oxidase (PPO; EC1.
The exact nature of polyphenol oxidase, also called phenolase, tyrosinase or catechol oxidase, is uncertain; tyrosinase is a polyphenol oxidase and is present in more than one form.
3 uM) gave the highest peroxidase and polyphenol oxidase enzymes activity under normal or stress condition.
peroxidase (PO), polyphenol oxidase (PPO), phenylalanine ammonia lyase (PAL), a-1,3 glucanase, chitinase, catalase and defense inducing chemicals (total phenols) was found to be increased in azoxystrobin and P.