International Journal of Nutrition and Food Sciences
Volume 4, Issue 6, November 2015, Pages: 656-659
Received: Oct. 12, 2015;
Accepted: Oct. 21, 2015;
Published: Nov. 3, 2015
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Kamal-Alahmad , School of Food Science and Technology, Jiangnan University, Wuxi, China; Laboratory of Food Enzymology and Food Chemistry, Jiangnan University, Wuxi, China
Mohammed Abdalbasit A. Gasmalla, Laboratory of Food Enzymology and Food Chemistry, Jiangnan University, Wuxi, China
Hala Alyousef, Department of Food Science and Technology, Faculty of Agriculture, University of Alfurat, Deir Ezzor, Syria
Polyphenol oxidases are enzymes that catalyze the oxidation of certain phenolic substrates to quinones in the presence of molecular oxygen. Polyphenol oxidases are widely used in several applications. In food industry, they are used for enhancement of flavor in coffee, tea and cocoa production, and determination of food quality. In medicine, they have several uses in treatments of Parkinson’s disease, phenlyketonurea and leukemia. In wastewater treatment, they are used for the removal of phenolic pollutants from wastewaters. In pharmaceutical industry differentiation of morphine from codeine is possible by means of polyphenol oxidase immobilized electrodes. Although many details about structure and probably function of PPO have been revealed in this review.
Mohammed Abdalbasit A. Gasmalla,
Efficient Methods for Polyphenol Oxidase Production, International Journal of Nutrition and Food Sciences.
Vol. 4, No. 6,
2015, pp. 656-659.
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