Talk:Polyphenol oxidase

	This article is within the scope of WikiProject Molecular Biology, a collaborative effort to improve the coverage of Molecular Biology on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Molecular BiologyWikipedia:WikiProject Molecular BiologyTemplate:WikiProject Molecular BiologyMolecular Biology articles
???	This article has not yet received a rating on the importance scale.
	This article is supported by the Molecular and Cell Biology task force (assessed as Low-importance).

Wiki Education Foundation-supported course assignment

This article is or was the subject of a Wiki Education Foundation-supported course assignment. Further details are available on the course page. Student editor(s): Awaterfi.

Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 06:55, 17 January 2022 (UTC)[reply]

Structure

what is the structure of polyphenol oxidase??

Food browning

This article mentions tea and coffee are a result of PPO, but the article on Maillard_reaction implies the opposite. I would think roasting coffee would be in the realm of a Maillard reaction instead due to the intentional heating, which would likely inactive the PPO enzyme in the process anyway. Can another shed more light on this subject and/or comment if that line related to tea and coffee should be removed? Bobtheowl2 (talk) 16:17, 23 July 2012 (UTC)[reply]

Removing from article for discussion, if needed. The browning effects on tea leaves and coffee beans appear to be more about the Maillard reaction than PPO. --Zefr (talk) 18:26, 16 January 2018 (UTC)[reply]

In fact, browning by PPO is not always an undesirable reaction; the familiar brown color of tea (especially black tea) and cocoa^[1] is developed by PPO enzymatic browning during product processing.

References

^ Quesnel V.C.; Jugmohunsingh K. (May 2006). "Browning reaction in drying caco". Journal of the Science of Food and Agriculture. 21 (10): 537–541. doi:10.1002/jsfa.2740211011.

Why does "cresolase" redirect here?

Not used or explained in article. 86.159.197.174 (talk) 06:01, 22 August 2014 (UTC)[reply]

[quesnel_2006-1] Quesnel V.C.; Jugmohunsingh K. (May 2006). "Browning reaction in drying caco". Journal of the Science of Food and Agriculture. 21 (10): 537–541. doi:10.1002/jsfa.2740211011.

[1]

Talk:Polyphenol oxidase

Wiki Education Foundation-supported course assignment

Structure

Food browning

Why does "cresolase" redirect here?

Navigation menu

Search