Banana Polyphenoloxidase. Preparation and Properties | Zendy

James K. Palmer | Zendy

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Banana Polyphenoloxidase. Preparation and Properties

Author(s) -

James K. Palmer

Publication year - 1963

Publication title -

plant physiology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 3.554

H-Index - 312

eISSN - 1532-2548

pISSN - 0032-0889

DOI - 10.1104/pp.38.5.508

Subject(s) - browning , catechol oxidase , phenol , chemistry , substrate (aquarium) , dopamine , food science , biochemistry , botany , enzyme , biology , organic chemistry , polyphenol oxidase , peroxidase , ecology , neuroscience

Griffiths (13) has presented evidence indicating that the browning reactions of banana fruit result from the enzymic oxidation of dopamine (3,4 dihydroxyphenylethyliamine) by polyphenoloxidase. Although dopamine does occur in various fruits and vegetables (23), it has not previously been implicated as an important substrate in browning reactions. The present investigation was undertaken to develop methods for preparation of banana polyphenoloxidase (PPO)3 and to determine some of its properties in comparison with phenol oxidases from other sources.

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