Banana Polyphenoloxidase. Preparation and Properties.
نویسنده
چکیده
Griffiths ( 13) has presented evidence in(licating that the browning reactions of banana fruit result from the enzymic oxi(lation of (lopamiiine (3.4 (lih-droxyphenylethylaminei) hy pIolyphenoloxi(lase. Althoughi (lopamine does occur in various fruits andl vegetables (23), it has not previously b)een imiplicated as an important substrate in browning reactions. The present investigation was undertaken to develop metho(ds for preparation of banana polvphenoloxidcase (PPO) 3 an(l to determinie solile of its properties in comparison with phenol oxi(lases frolim othier sources.
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ورودعنوان ژورنال:
- Plant physiology
دوره 38 5 شماره
صفحات -
تاریخ انتشار 1963