Biochemical Properties of Polyphenol Oxidases from Ready-to-Eat Lentil (<i>Lens culinaris</i> Medik.) Sprouts and Factors Affecting Their Activities: A Search for Potent Tools Limiting Enzymatic Browning

Biochemical Properties of Polyphenol Oxidases from Ready-to-Eat Lentil (<i>Lens culinaris</i> Medik.) Sprouts and Factors Affecting Their Activities: A Search for Potent Tools Limiting Enzymatic Browning

Enzymatic browning of sprouts during storage is a serious problem negatively influencing their consumer quality. Identifying and understanding the mechanism of inhibition of polyphenol oxidases (PPOs) in lentil sprouts may offer inexpensive alternatives to prevent browning. This study focused on the...

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Bibliographic Details
Main Authors: Małgorzata Sikora, Michał Świeca, Monika Franczyk, Anna Jakubczyk, Justyna Bochnak, Urszula Złotek
Format: Article
Language:English
Published: MDPI AG 2019-05-01
Series:Foods
Subjects:
biochemical characteristic
enzymatic browning
inhibitory profile
lentil
sprouts
polyphenol oxidase
purification
Online Access:https://www.mdpi.com/2304-8158/8/5/154

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https://www.mdpi.com/2304-8158/8/5/154

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