Talk:Polyphenol oxidase

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Structure

what is the structure of polyphenol oxidase??

Food browning

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)[reply]

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)[reply]

In fact, browning by PPO is not always an undesirable reaction; the familiar brown color of tea (especially black tea) and cocoa^[1] is developed by PPO enzymatic browning during product processing.

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?

Not used or explained in article. 86.159.197.174 (talk) 06:01, 22 August 2014 (UTC)[reply]

[quesnel_2006-1] 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.

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