Talk:Polyphenol oxidase

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Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 06:55, 17 January 2022 (UTC)

Structure
what is the structure of polyphenol oxidase??

Food browning
This article mentions tea and coffee are a result of PPO, but the article on Maillard_reaction implies the opposite. I would think roasting coffee would be in the realm of a Maillard reaction instead due to the intentional heating, which would likely inactive the PPO enzyme in the process anyway. Can another shed more light on this subject and/or comment if that line related to tea and coffee should be removed? Bobtheowl2 (talk) 16:17, 23 July 2012 (UTC)
 * Removing from article for discussion, if needed. The browning effects on tea leaves and coffee beans appear to be more about the Maillard reaction than PPO. --Zefr (talk) 18:26, 16 January 2018 (UTC)
 * In fact, browning by PPO is not always an undesirable reaction; the familiar brown color of tea (especially black tea) and cocoa is developed by PPO enzymatic browning during product processing.

Why does "cresolase" redirect here?
Not used or explained in article. 86.159.197.174 (talk) 06:01, 22 August 2014 (UTC)