Three polyphenol oxidases from red clover (Trifolium pratense) differ in enzymatic activities and activation properties.

@article{Schmitz2008ThreePO,
  title={Three polyphenol oxidases from red clover (Trifolium pratense) differ in enzymatic activities and activation properties.},
  author={George E. Schmitz and Michael L Sullivan and Ronald D. Hatfield},
  journal={Journal of agricultural and food chemistry},
  year={2008},
  volume={56 1},
  pages={272-80}
}
Polyphenol oxidases (PPOs) oxidize o-diphenols to o-quinones, which cause browning reactions in many wounded fruits, vegetables, and plants including the forage crop red clover (Trifolium pratense L.). Production of o-quinones in red clover inhibits postharvest proteolysis during the ensiling process. The cDNAs encoding three red clover PPOs were expressed individually in alfalfa (Medicago sativa L.), which lacks detectable endogenous foliar PPO activity and o-diphenols. Several physical and… CONTINUE READING

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