Galeazzi M A
Arch Latinoam Nutr. 1984 Jun;34(2):269-89.
One of the problems in the handling and processing of various kinds of fruits, is the enzymatic and nonenzymatic browning. The polyphenoloxidases are strictly related with the first aspect, needing therefore, more attention from the scientists and food industries. These enzymes oxidize mono, di and polyphenols in the presence of molecular oxygen, producing dopachromes which are polymerized to melanins as a final product. Their mechanism of action, however, is still unknown. The purpose of this article is to provide specific information as to the nature and behavior of the polyphenoloxidases found in different kinds of fruits and foods.
各类水果在处理和加工过程中存在的问题之一是酶促褐变和非酶促褐变。多酚氧化酶与第一个方面密切相关，因此需要科学家和食品行业给予更多关注。这些酶在分子氧存在的情况下氧化单酚、二酚和多酚，生成多巴色素，最终聚合成黑色素。然而，它们的作用机制仍然未知。本文的目的是提供关于不同种类水果和食品中多酚氧化酶的性质和行为的具体信息。
