Polyphenoloxidasen und ihre Anwendung bei der Stabilisierung von Fruchtsäften

Phenolic compounds are of outstanding importance for beverage production. Following a survey of the polyphenols occurring in fruit juices and their participation in browning reactions, the microbial polyphenol oxidases («blue copper enzymes») and their action mechanism are discussed. A laccase from Trametes versicolor was applied for the specific phenol oxidation in apple juices. Furthermore, the present paper reports on the purification and biochemical characterization of the enzyme preparation