Talk:Polyphenol oxidase
![]() | This article is rated Start-class on Wikipedia's content assessment scale. It is of interest to the following WikiProjects: | |||||||||||||
|
Wiki Education Foundation-supported course assignment
[edit] This article is or was the subject of a Wiki Education Foundation-supported course assignment. Further details are available on the course page. Student editor(s): Awaterfi.
Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 06:55, 17 January 2022 (UTC)
Structure
[edit]what is the structure of polyphenol oxidase??
Food browning
[edit]This article mentions tea and coffee are a result of PPO, but the article on Maillard_reaction implies the opposite. I would think roasting coffee would be in the realm of a Maillard reaction instead due to the intentional heating, which would likely inactive the PPO enzyme in the process anyway. Can another shed more light on this subject and/or comment if that line related to tea and coffee should be removed? Bobtheowl2 (talk) 16:17, 23 July 2012 (UTC)
- Removing from article for discussion, if needed. The browning effects on tea leaves and coffee beans appear to be more about the Maillard reaction than PPO. --Zefr (talk) 18:26, 16 January 2018 (UTC)
References
- ^ Quesnel V.C.; Jugmohunsingh K. (May 2006). "Browning reaction in drying caco". Journal of the Science of Food and Agriculture. 21 (10): 537–541. doi:10.1002/jsfa.2740211011.
Why does "cresolase" redirect here?
[edit]Not used or explained in article. 86.159.197.174 (talk) 06:01, 22 August 2014 (UTC)