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Enzymatic Browning and Polyphenol Oxidase of Mung Bean Sprout during Cold Storage
2018
Food science and technology research
Mung bean sprouts turn brown during cold storage. Here, we cloned polyphenol oxidase (PPO) mRNA, and then examined its expression and active form to clarify the mechanism of this browning. A PPO cDNA encoding 592 amino acids showed high homology to PPO genes of Fabaceae plants and had highly conserved motifs, including the active site and transit peptide to the plastid thylakoid. Expression of PPO mRNA was almost constant. The translated PPO protein was considered to migrate into the thylakoid,
doi:10.3136/fstr.24.573
fatcat:ejkdmg52krcy7p327dwvlhpn6u