Natural Inhibitors of the Polyphenol Oxidase Activity Isolated from Shredded Stored Iceberg Lettuce (<i>Lactuca sativa</i> L.)

Polyphenol oxidase (PPO) is the key enzyme responsible for enzymatic browning. To extend the shelf life of shredded lettuce, knowledge about biochemical PPO properties is required. The characterization of the enzyme from shredded, cold-stored lettuce was performed using pyrocatechol and the endogeno...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:Applied Sciences
المؤلفون الرئيسيون: Małgorzata Sierocka, Michał Świeca
التنسيق: مقال
اللغة:الإنجليزية
منشور في: MDPI AG 2024-10-01
الموضوعات:
polyphenol oxidase
iceberg lettuce
storage
enzyme inhibition
natural plant extracts
endogenous substrate
الوصول للمادة أونلاين:https://www.mdpi.com/2076-3417/14/21/9980

الانترنت

https://www.mdpi.com/2076-3417/14/21/9980

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