Polyphenol oxidase and enzymatic browning in apricot (Prunus armeniaca L.): Effect on phenolic composition and deduction of main substrates

In this study, we investigate the effect of enzymatic browning on the phenolic composition of apricot in vivo and in vitro. The in vitro browning was caused by the recombinant latent apricot polyphenol oxidase (L-PaPPO). Successful heterologous expression of PaPPO in Escherichia coli yielded substan...

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Detalles Bibliográficos
Autores principales: Derardja, Ala eddine, Pretzler, Matthias, Kampatsikas, Ioannis, Radovic, Milena, Fabisikova, Anna, Zehl, Martin, Barkat, Malika, Rompel, Annette
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8789516/
https://www.ncbi.nlm.nih.gov/pubmed/35106484
http://dx.doi.org/10.1016/j.crfs.2021.12.015

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8789516/
https://www.ncbi.nlm.nih.gov/pubmed/35106484
http://dx.doi.org/10.1016/j.crfs.2021.12.015

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