...ctivating enzume，PPAE)，接着PPAE通过限制性蛋白水解作用使PPO裂解释放一个小分子肽后转变成有活性的酚氧化酶(Phenoloxidase，PO)，然后，PO催化酪氨酸羟化反应形成二羟基苯基丙氨酸，并催化二羟基苯基丙氨酸和多巴胺的氧化反应最终产生...
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前三处理蔗糖酶、脲酶、过氧化氢酶、纤维分解酶、多酚氧化酶的酶活性都较清耕有显著或极显著提高；
The activities of sucrase, urease, catalase, cellulolytic enzyme and polyphenol oxidase of the former three treatments were all significantly higher than in the cleaning tillage.
多酚氧化酶与茶叶加工密切相关，不同的茶叶类型需要不同的多酚氧化酶活性，如加工红茶的品种需要较高的酶活性，而生产绿茶则希望有低的酶活性。
Thepolyphenol oxidases, as are well known, play vital roles in tea processing, e. g. high enzymatic activity is in favor of black tea while low enzymatic activitybenefits green tea.
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