Toward more specific inhibitor for Solanum tuberosum polyphenol oxidase through a structural insight into its activities and inhibition

To prevent enzymatic browning, applying a polyphenol oxidase (PPO) inhibitor is more desirable, especially when the freshness of the product matters. Most of the inhibition studies were done on mushroom tyrosinase (MT) while the literature indicates that MT and PPO of Solanum tuberosum (PPOsol) resp...

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Veröffentlicht in:	Journal of food biochemistry 2021-11, Vol.45 (11), p.e13949-n/a
Hauptverfasser:	Ghorbanian, Narges, Mousavi, Amir, Marefatjoo, Mohammad Javad, Ghofrani, Narges Soltani, Lohrasebi, Tahmineh, Haghbeen, Kamahldin
Format:	Artikel
Sprache:	eng
Schlagworte:	Catechol Oxidase chlorogenic acid Lycopersicon esculentum mixed inhibition monophenolase activity potatoes Solanum tuberosum vanillin
Online-Zugang:	Volltext
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