Enzymatic characteristics of polyphenoloxidase from shrimp (Penaeus vannamei) and its inhibition by a novel hydroxypyridinone derivative

Melanosis developed in shrimp (Penaeus vannamei) is mainly initiated by polyphenoloxidase (PPO), thus understanding of the characteristics of PPO in shrimp is important for controlling the melanosis of shrimp. The shrimp cephalothorax turns black most rapidly amongst all the tissues during the chill...

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Udgivet i:Food Sci Biotechnol
Main Authors: Shao, Le-Le, Zhou, Jia-Min, Zhu, Qing, Wang, Xiao-Ling, Hider, Robert C., Zhou, Tao
Format: Artigo
Sprog:Inglês
Udgivet: Springer Singapore 2019
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Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6595021/
https://ncbi.nlm.nih.gov/pubmed/31275704
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-00544-x
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