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Polyphenol oxidase is an enzyme found throughout the plant and animal kingdoms, [31] including most fruits and vegetables. [32] PPO has importance to the food industry because it catalyzes enzymatic browning when tissue is damaged from bruising, compression or indentations, making the produce less marketable and causing economic loss.
These processes affect the taste, color, and value of such foods. [3] Generally, it is a chemical reaction involving polyphenol oxidase (PPO), catechol oxidase, and other enzymes that create melanins and benzoquinone from natural phenols. Enzymatic browning (also called oxidation of foods) requires exposure to oxygen.
Catechol oxidase is a copper oxidase that contains a type 3 di-copper cofactor and catalyzes the oxidation of ortho-diphenols into ortho-quinones coupled with the reduction of molecular oxygen to water. It is present in a variety of species of plants and fungi including Ipomoea batatas (sweet potato) [1] and Camellia sinensis (Indian tea leaf). [2]
A mussel (genus Mytilus), attached to a rock by its byssus Illustration of the byssus of Dreissena polymorpha, the freshwater zebra mussel. A byssus (/ ˈ b ɪ s ə s /) is a bundle of filaments secreted by many species of bivalve mollusc that function to attach the mollusc to a solid surface.
Aquaculture has made it possible to eat mussels at any time, but fall is the perfect time to indulge since mussels reach maturation later in the year. Here’s how to prep and cook them at home.
Polyphenols (/ ˌ p ɒ l i ˈ f iː n oʊ l,-n ɒ l /) are a large family of naturally occurring phenols. [1] They are abundant in plants and structurally diverse. [ 1 ] [ 2 ] [ 3 ] Polyphenols include phenolic acids , flavonoids , tannic acid , and ellagitannin , some of which have been used historically as dyes and for tanning garments .
The brown mussel naturally colonizes rocky shores but can also attach to submerged man-made objects such as navigation buoys, petroleum platforms and shipwrecks. [1] The adult brown mussel can tolerate a temperature range of 10 to 30 °C and a salinity range of about 15 to 50 ppt . [ 2 ]
Ceruloplasmin EC 1.16.3.1 (ferroxidase), a 6-domain enzyme found in the serum of mammals and birds that oxidizes different inorganic and organic substances; exhibits internal sequence homology that appears to have evolved from the triplication of a Cu-binding domain similar to that of laccase and ascorbate oxidase. Laccase EC 1.10.3.2 (urishiol ...