Natural Inhibitors of the Polyphenol Oxidase Activity Isolated from Shredded Stored Iceberg Lettuce (<i>Lactuca sativa</i> L.)

Polyphenol oxidase (PPO) is the key enzyme responsible for enzymatic browning. To extend the shelf life of shredded lettuce, knowledge about biochemical PPO properties is required. The characterization of the enzyme from shredded, cold-stored lettuce was performed using pyrocatechol and the endogeno...

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Bibliografische Detailangaben

Hauptverfasser:	Małgorzata Sierocka, Michał Świeca
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2024-10-01
Schriftenreihe:	Applied Sciences
Schlagworte:	polyphenol oxidase iceberg lettuce storage enzyme inhibition natural plant extracts endogenous substrate
Online-Zugang:	https://www.mdpi.com/2076-3417/14/21/9980
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