Weaver, Connie Marie. 1974. Factors Influencing Enzymatic Browning of Ripening Bananas. Department of Foods and Nutrition, Oregon State University Master of Science Thesis.

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Banana Polyphenol Oxidase


Palmer (1963) found that banana polyphenol oxidase did not oxidize monophenols. The enzyme did catalyze the oxidation of a variety of ortho-dihydroxy phenols, including dopamine, DOPA, catechol, chlorogenic acid, and arterenol. Dopamine is the most reactive substrate for this enzyme. The Michaelis constant for this

pH of 7.0 when catalyzing the oxidation of dopamine. The pH of green bananas, 5.0 to 5.7, decreases to 4.2 to 5.0 with ripening (von Loesecke, 1949; Nandi, 19072). Palmer (1963) reported evidence that banana polyphenol oxidase is adsorbed on or structurally associated with the cell wall.

Updated: Wednesday, June 20, 2007.

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