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Polyphenol Oxidases (PPOs) in Plants (Hardcover, 1st ed. 2017)
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Polyphenol Oxidases (PPOs) in Plants (Hardcover, 1st ed. 2017)
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This book is first of its kind exclusively dedicated to plant
polyphenol oxidases (PPOs), highlighting their importance in the
food processing industry. By reviewing the scientific developments
of the past several decades, it offers a comprehensive overview of
various aspects of plant PPOs, including chemistry, structure,
functions, regulation, genetics/genomics and molecular aspects.
PPOs are copper-containing proteins found in several plant species
that catalyze the hydroxylation of o-monophenols to o-diphenols and
oxidation of the o-dihydroxyphenols to o-quinones. Further, the
quonines undergo self-polymerization or react with amines/thiol
groups to produce brown/dark coloration of products. All the PPOs
contain two Cu-binding sites (CuA and CuB) as their central domain,
these interact with phenolic substrates and molecular oxygen.
Several of the plant PPOs contain an N-terminal transit peptide
(~80-100 amino acids ) necessary for plastid import. The PPOs occur
in latent form that are activated by various treatments including
acid and base shock, exposure to detergents or proteolytic
degradation. The pH optimum of PPOs varies widely depending upon
different plant species but is usually ~4.0 - 8.0. Similarly, the
optimum temperature also varies as per the source and substrate
involved ranging from 30 to 45 DegreesC. Multiple PPO isoforms have
been reported in several plant species, and the chromosomal
location of PPOs has also been studied in some species. The
physiological role (s) of PPOs is not entirely understood, but they
could be involved in defense-related functions in plants. From an
applied perspective, PPOs are implicated in enzymatic
browning/darkening of cereal products, vegetables and fruits.
Interestingly, browning is preferred in some instances like the
processing of black tea, cocoa, and coffee as it enhances their
quality by forming flavorful products. There have b een initiatives
to specifically breed and develop cultivars with reasonably low PPO
levels in the mature grain or fruit. Further, several types of
inhibitors that reduce the PPO activity have also been identified.
Despite their commercial/economic importance and the availability
of literature on different aspects of PPOs in different plant
species, this is the first book to provide basic information
regarding PPOs. It is a valuable resource for researchers involved
in quality-related research specifically in crops, vegetables and
fruits. Further, as PPOs are also implicated in defense- or
stress-related functions, the book is also useful to breeders,
pathologists, molecular biologists, physiologists and
entomologists.
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