Partial purification, characterization and investigation of inhibitory effects of organic compounds on Cinnamomum verum polyphenoloxidase (PPO) enzyme
Abstract Background and objective: PPO enzyme catalyze oxidation of o-diphenol to o-quinone by utilizing oxygen and the final product is undesirable black pigments. Fruits and vegetables are sensitive to enzymatic browning. Several industries produce wastewater containing phenol and its derivatives...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Shahid Behehsti University of Medical Sciences
2020-07-01
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| Series: | Applied Food Biotechnology |
| Subjects: | |
| Online Access: | http://ojs2.sbmu.ac.ir/afb/article/view/29854 |