Research Progress in Purification, Enzymatic Characteristics and Activity Inhibitory of Banana Polyphenol Oxidase

doi:10.7506/spkx1002-6630-20131906

Abstract

Abstract:

Polyphenol oxidase (PPO) plays a key role in the enzymatic browning of banana. The state of PPO shows a close
relationship with the quality in the post-harvesting and storage of banana. The article has summarized the research progress
in separation and purification, enzymatic characteristics, enzyme activity control of banana PPO, which will provide a
reference for the future studies on banana.

Key words: polyphenol oxidase of banana, purification, characteristics, inhibition of activity

CLC Number:

TS255.36

YUAN De-bao1，YANG Zhao2，LI Fen-fang1，TAN Lin1,*，LI Yi-xing1，CHEN Jiao1，ZHENG Xiao-yan1，ZHENG Li-li1. Research Progress in Purification, Enzymatic Characteristics and Activity Inhibitory of Banana Polyphenol Oxidase[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-20131906.

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Research Progress in Purification, Enzymatic Characteristics and Activity Inhibitory of Banana Polyphenol Oxidase

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