ArticleFoods (Basel, Switzerland)2019
Biochemical Properties of Polyphenol Oxidases from Ready-to-Eat Lentil (Lens culinaris Medik.) Sprouts and Factors Affecting Their Activities: A Search for Potent Tools Limiting Enzymatic Browning.
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed, 61 citations in OpenAlex.
- Effect of l-Cysteine on Enzymatic Browning, Antioxidant Activity, and GSH Stability in Fresh-Cut Quince: A Comparative Evaluation With Potassium Metabisulfite.Food science & nutrition · 2026Article
- Physiological and biochemical responses of Italian basil to lead stress following salicylic acid and silicon-based treatments.BMC plant biology · 2026Article
- Microencapsulation of Phenolic Extracts fromMolecules (Basel, Switzerland) · 2026Article
- CuFoods (Basel, Switzerland) · 2025Article
- Biochemical Analysis of Recombinant Pea Seed Coat-Specific Polyphenol Oxidase (Journal of agricultural and food chemistry · 2025Article
- Degradation of catecholate, hydroxamate, and carboxylate model siderophores by extracellular enzymes.PloS one · 2025Article
- Synergistic effect of Pseudomonas putida and endomycorrhizal inoculation on the physiological response of onion (Allium cepa L.) to saline conditions.Scientific reports · 2024Article
- Root Rot Management in Common Bean (Phaseolus vulgaris L.) Through Integrated Biocontrol Strategies using Metabolites from Trichoderma harzianum, Serratia marcescens, and Vermicompost Tea.Microbial ecology · 2024Article
- Impact of bacterial volatiles on the plant growth attributes and defense mechanism of rice seedling.Heliyon · 2024Article
- Molecular characterization and evaluation of novel management options for Burkholderia glumae BG1, the causative agent of panicle blight of rice (Oryza sativa L.).Molecular biology reports · 2024Article
- Managing tomato bacterial wilt through pathogen suppression and host resistance augmentation using microbial peptide.Frontiers in microbiology · 2024Article
- Changes in the Fruit Quality Parameters of Medlar Fruit (Foods (Basel, Switzerland) · 2023Article
- Purification and characterization of novel isoforms of the polyphenol oxidase from Malus domestica fruit pulp.PloS one · 2023Article
- Postharvest treatments with MnClScientific reports · 2022Article
- Effects of Naringin on Postharvest Storage Quality of Bean Sprouts.Foods (Basel, Switzerland) · 2022Article
- Unraveling the expression of differentially expressed proteins and enzymatic activity in response to Phytophthora nicotianae across different flue-cured tobacco cultivars.BMC microbiology · 2022Article
- Advances in Production, Properties and Applications of Sprouted Seeds.Foods (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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 biochemical characteristics of PPOs from stored lentil sprouts, providing data that may be directly implemented in improving the consumer quality of sprouts. The purification resulted in approximately 25-fold enrichment of two PPO isoenzymes (PPO I and PPO II). The optimum pH for total PPOs, as well as for PPO I and PPO II isoenzymes, was 4.5-5.5, 4.5-5.0, and 5.5, respectively. The optimal temperature for PPOs was 35 °C. Total PPOs and the PPO I and PPO II isoenzymes had the greatest affinity for catechol (
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.