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Apples contain the enzyme polyphenol oxidase (PPO), which is responsible for the browning reaction that occurs when the fruit is cut or bruised. This enzyme catalyzes the oxidation of phenolic compounds in the apple, leading to the formation of brown pigments. PPO plays a role in the apple's defense mechanism against pests and pathogens. Additionally, this enzyme can affect the flavor and aesthetic appeal of apple-based products.
What else can I help you with?
What do you call the enzyme contained in lacrimal secretion?
You call that enzyme as 'Lysozyme'.
What enzyme contained in saliva helps breakdown starch?
Salivary amylase.
Owens orchards sells apples in a large bag by weikght a sample of seven bags contained the following numbers of apples 23192617212422 compute the mean number and median number of apples in a b?
Alot
Why does salt prevent apples from browning?
Salt prevents apples from browning because it inhibits the enzyme responsible for the oxidation process that causes the browning reaction. This enzyme, called polyphenol oxidase, requires oxygen to function, and salt helps block this reaction by reducing the oxygen available.
Why do apples change color?
Apples change because oxidation, polyphenol oxidase (PPO) in the enzyme mix with air and turn it brown. There are ways to stop the process but just for a little.
What was Abraham Lincoln a fan of?
I heard that Lincoln had a huge love of apple cobbler and anything that contained apples
How does salt water help apples from having brown stuff?
Very probable salt stop the action of the enzyme poliphenol oxidase (this enzyme help the oxidation of apple internal surface).
What enzyme contained in gastric juice?
Protease (pepsin) plus hydrochloric acid
What are the products and reactants in an browning apple?
Browning of the apples is caused by the oxidation of the enzyme phenol oxidase:phenol oxidase + oxygen---------------melanins
What is intrinsic sugar?
it can be found in fruits n veg like apples and carrots
What food contains tyrosinase?
I looked it up at Answers.com (http://www.answers.com/tyrosinase?cat=health) Appears that TYROSINASE is contained in some fruits and vegetables (like apples, or potatoes; the entry in Answers.com also explains that this enzyme is responsible for the dark colour produced when cut raw food is exposed to air.
What turns apples brown?
Apples and some other fruits undergo a process called enzymatic browning when cut and allowed access to the air. The process is a bit complicated using the enzyme polyphenoloxidase which results in the brown pigmentation.
