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CyTA - Journal of Food Volume 17, 2019 - Issue 1
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Purification and characterization of polyphenol oxidase (PPO) from water yam (Dioscorea alata)

Purificación y caracterización de la polifenol oxidasa (PPO) obtenida del ñame de agua (Dioscorea alata)

Xinyan PengCollege of Food Engineering, Ludong University, Yantai, Shandong, China;Bio-Nanotechnology Institute, Ludong University, Yantai, Shandong, ChinaCorrespondence[email protected]
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,
Chao DuCollege of Food Engineering, Ludong University, Yantai, Shandong, China;Bio-Nanotechnology Institute, Ludong University, Yantai, Shandong, ChinaView further author information
,
Haiyang YuDepartment of Food Engineering, Shandong Business Institute, Yantai, Shandong, ChinaView further author information
,
Xiaoyu ZhaoCollege of Food Engineering, Ludong University, Yantai, Shandong, ChinaView further author information
,
Xiuyuan ZhangCollege of Food Engineering, Ludong University, Yantai, Shandong, ChinaView further author information
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Xiaoyu WangCollege of Food Engineering, Ludong University, Yantai, Shandong, ChinaView further author information
Pages 676-684 | Received 04 Apr 2019, Accepted 16 Jun 2019, Published online: 23 Sep 2019

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Catherine Joke Adeseko, David Morakinyo Sanni & Olusola Tosin Lawal. (2022) Biochemical studies of enzyme-induced browning of African bush mango (Irvingia gabonensis) fruit pulp. Preparative Biochemistry & Biotechnology 52:7, pages 835-844.
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Articles from other publishers (11)

Song Zhang. (2023) Recent Advances of Polyphenol Oxidases in Plants. Molecules 28:5, pages 2158.
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Shuang Jia, Shu Jiang, Yi Chen, Yingying Wei & Xingfeng Shao. (2022) Comparison of Inhibitory Effects of Cinnamic Acid, β-Cyclodextrin, L-Cysteine, and Ascorbic Acid on Soluble and Membrane-Bound Polyphenol Oxidase in Peach Fruit. Foods 12:1, pages 167.
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Naomi A. Eshun, Winfred-Peck Dorleku, Firibu K. Saalia, Marikis N. Alvarez & Alberta N.A. Aryee. (2022) Effect of organic acid pre-treatment on polyphenol oxidase induced browning and sensory quality of frozen yam chips. Applied Food Research 2:2, pages 100165.
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Cansu Öztürk, Songül Bayrak, Yeliz Demir, Mine Aksoy, Zuhal Alım, Hasan Özdemir & Ömer İrfan Küfrevioglu. (2021) Some indazoles as alternative inhibitors for potato polyphenol oxidase. Biotechnology and Applied Biochemistry 69:5, pages 2249-2256.
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Dominique Rinaldo, Hélène Sotin, Dalila Pétro, Gildas Le-Bail & Sylvain Guyot. (2022) Browning susceptibility of new hybrids of yam (Dioscorea alata) as related to their total phenolic content and their phenolic profile determined using LC-UV-MS. LWT 162, pages 113410.
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Fırat Çınar & Salih Aksay. (2022) Purification and characterization of polyphenol oxidase from myrtle berries (Myrtus communis L.). Journal of Food Measurement and Characterization 16:3, pages 2282-2291.
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Omar Younis Al-abbasy, Wathba Idrees Ali, Aya Ihsan Rashan & Shihab Ahmed Al-bajari. (2021) Purification, Characterization, and Inhibition of Tyrosinase from Jerusalem Artichoke (Helianthus Tuberosus L.) Tuber. Reports of Biochemistry and Molecular Biology 10:3, pages 495-505.
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Andrea Torres, Guillermo Aguilar-Osorio, Michelle Camacho, Francisco Basurto & Arturo Navarro-Ocana. (2021) Characterization of polyphenol oxidase from purple sweet potato (Ipomoea batatas L. Lam) and its affinity towards acylated anthocyanins and caffeoylquinic acid derivatives. Food Chemistry 356, pages 129709.
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Catherine Joke Adeseko, David Morakinyo Sanni, Sule Ola Salawu, Ige Joseph Kade, Samuel Olufemi Bamidele & Olusola Tosin Lawal. (2021) Purification and biochemical characterization of polyphenol oxidase of African bush mango (Irvingia gabonensis) fruit peel. Biocatalysis and Agricultural Biotechnology 36, pages 102119.
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Kanghong Zhao, Zhengpeng Xiao, Jianguo Zeng & Hongqi Xie. (2021) Effects of Different Storage Conditions on the Browning Degree, PPO Activity, and Content of Chemical Components in Fresh Lilium Bulbs (Liliumbrownii F.E.Brown var. viridulum Baker.). Agriculture 11:2, pages 184.
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Fengmao Li. (2020) Purification, kinetic parameters, and isoforms of polyphenol oxidase from “Xushu 22” sweet potato skin. Journal of Food Biochemistry 44:11.
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