Enzymatic Activity of Polyphenol Oxidase: A Laboratory Experiment in Flexible Learning

Polyphenol oxidases (PPO) are enzymes that catalyze the browning of fruits and vegetables when oxygen in air reacts with present phenolic compounds. This study demonstrates enzymatic food samples inhibition its activity by common household materials. Fresh were tested different treatments acidic ionic solutions, syrups. Observations from students’ work showed changes pH, surface area for site reaction, conditions affect browning. The deviation optimum working introduction interaction, alteration led to interruption interaction within enzyme structure between active substrate thereby inhibiting function. Results experiment can also serve as a basis further studies on development methods products inhibit PPO action maintain sensory value nutritional quality foods. Furthermore, experiments similar nature be crafted practical activities alternative teaching techniques designed students apply chemistry concepts laboratory fundamentals conduct an suited flexible learning set- up.