FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (9): 222-237.doi: 10.7506/spkx1002-6630-20190411-145

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Recent Progress toward Understanding the Physiological Function, Purification, and Enzymatic Browning Control of Plant Polyphenol Oxidases

WANG Xinyu, YANG Lüzhu, WANG Ting, WANG Rongrong, LIU Jie, SHAN Yang, ZHANG Qun, DING Shenghua   

  1. (1. Longping Branch, Graduate School of Hunan University, Changsha 410125, China; 2. Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China; 3. Turpan Technology Extention Center of Forestry and Fruit Industry, Turpan 838000, China; 4. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China)
  • Online:2020-05-15 Published:2020-05-15

Abstract: Polyphenol oxidases (PPOs) are a group of metalloenzymes containing copper plastid that can catalyze the oxidation of polyphenols, which widely exist in plants, animals, and microorganisms. On the one hand, they play an important role in the physiological functions of plants; on the other hand, they also cause a decline in fruit and vegetable quality, thereby resulting in a large number of economic losses. In this paper, the physiological function, extraction and purification, and enzymatic properties of PPOs, as well as the different methods for inhibiting PPO acticity for enzymatic browning control are summarized, which will provide a references for basic research and application of PPO.

Key words: polyphenol oxidases, physiological function, purification, enzymatic browning control

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