polyphenol oxidase การใช้

• The hardening of the cuticle is due to the presence of a polyphenol oxidase.
• :: I believe the answer lies in polyphenol oxidase, an enzyme that causes the browning of fruits.
• It contains a polyphenol oxidase, which causes its darkened surface and muddy harshness by forming tannin-iron complexes.
• Its enzymatic production by polyphenol oxidase is important in limiting the browning of musts, especially in white wine production.
• Polyphenol oxidase ( PPO ) is an enzyme that catalyses the oxidation of o-diphenols to produce o-quinones.
• Tentoxin has also been used in recent research to eliminate the polyphenol oxidase ( PPO ) activity from seedlings of higher plants.
• This provides a hope for food industries in an effort to genetically modify foods to decrease polyphenol oxidase activity and thus decrease browning.
• The apples were produced by RNAi suppression of PPO ( polyphenol oxidase ) gene making apple varieties that will not undergo browning after being sliced.
• It is not a substrate for grape polyphenol oxidase, but laccase from " Botrytis cinerea " can use it to form GRP2.
• The laccase, a polyphenol oxidase and an enzyme oxidating urishiol and laccol obtained from the lacquer tree, was first studied by Gabriel Bertrand in 1894.
• Recent studies have found a plant extract that acts as an anti melatonin polyphenol oxidase inhibitor and serves the same function as sulfites but without the health risks.
• Gene silencing was used to reduce the expression of polyphenol oxidase ( PPO ), thus preventing enzymatic browning of the fruit after it has been sliced open.
• Within the field of botany, Spence uncovered the importance of the polyphenol oxidase enzyme, which helps cocoa pods resist Phytophthora palmivora, which causes black pod disease.
• The mango peel, by-product of mango processing industry, could be a rich source of bioactive compounds and enzymes, such as protease, peroxidase and polyphenol oxidase.
• Sometimes, sulfur dioxide is applied to raisins after the pre treatment step and before drying to decrease the rate of browning caused by the reaction between polyphenol oxidase and phenolic compounds.
• Due to the presence of polyphenol oxidase in the cells of avocado, exposure to oxygen in the air causes an enzymatic reaction and develops melanoidin pigment, turning the sauce brown.
• These apples, engineered by " Okanagan Specialty Fruits Inc, " are a result of Gene splicing, a technique that has allowed for the reduction in polyphenol oxidase.
• When the surface of apples are exposed to the oxygen in the air, the oxidative enzymes like polyphenol oxidase and catechol oxase oxidies the fruit ( electrons are lost to the air ).
• Aureusidin synthase is homologous to plant polyphenol oxidase ( PPO ), aureusidin synthase is likely first synthesized as a larger ~ 60 kDa protein and then undergoes proteolytic cleavage to remove transport groups.
• Enzymes such as peroxidase and polyphenol oxidase have also been shown to be important in allowing this fern to cope with desiccation; the concentrations of these enzymes increase when the fern is subjected to water shortages.