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Polyphenol Oxidase

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Food Enzymes

Abstract

Polyphenol oxidase (1,2-benzenediol:oxygen oxidoreductase; EC 1.10.3.1), also known as tyrosinase, phenolase, catechol oxidase, monophenol oxidase, creso-lase, and catecholase, was first discovered in 1856 by Schoenbein (1856) in mushrooms. He noted that something in mushrooms catalyzed the aerobic oxidation of certain compounds in plants. The enzyme is found in many plant tissues (Sherman et al. 1991), in some fungi (especially those that produce brown filaments, Osuga et al. 1994), and in some higher animals, including insects (Sugumaran 1988) and humans (Witkop 1985). In higher plants, the enzyme protects the plant against insects and microorganisms and, when wounded, it forms an impervious scab of melanin against further attack by microorganisms and desiccation (Szent-Györgyi and Vietorisz 1931).

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Whitaker, J.R. (1995). Polyphenol Oxidase. In: Food Enzymes. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-2349-6_9

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  • DOI: https://doi.org/10.1007/978-1-4757-2349-6_9

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