Activation mechanism of fatty acids on membrane-bound polyphenol oxidase in peach fruit: Conformational change analysis and molecular docking simulation
Polyphenol oxidase (PPO) is the main enzyme initiating internal browning in peach fruit stored at low temperature. Previous studies showed fatty acids activated PPO, but its specific effect and mechanism of activation on PPO are still not clear. Thus, the effects of fatty acids on the biochemical pr...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Elsevier
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/115074/1/115074.pdf http://psasir.upm.edu.my/id/eprint/115074/ https://linkinghub.elsevier.com/retrieve/pii/S2212429224009398 |
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