חיפוש מתקדם
Journal of Food Science
KAHN, V., Div. of Food Technology, Agricultural Research Organization, The Volwni Center, Bet Dagan, Israel
The degree of browning produced from the oxidation of 4‐methyl catechol by Lerman and Fuerte avocado PPO was affected by the presence of various phenol‐type compounds which could not, by themselves, act as substrates for the enzyme. P‐coumaric acid, protocatechuic acid and p‐cresol arrested the development of dark‐colored o‐quinones, while phloroglucinol, orcinol and resorcinol markedly increased their formation. Similar relative effects were obtained with PPO of either avocado source. Copyright © 1976, Wiley Blackwell. All rights reserved
פותח על ידי קלירמאש פתרונות בע"מ -
הספר "אוצר וולקני"
אודות
תנאי שימוש
EFFECT OF SOME PHENOLIC COMPOUNDS ON THE OXIDATION OF 4‐METHYL CATECHOL CATALYZED BY AVOCADO POLYPHENOLOXIDASE
41
KAHN, V., Div. of Food Technology, Agricultural Research Organization, The Volwni Center, Bet Dagan, Israel
EFFECT OF SOME PHENOLIC COMPOUNDS ON THE OXIDATION OF 4‐METHYL CATECHOL CATALYZED BY AVOCADO POLYPHENOLOXIDASE
The degree of browning produced from the oxidation of 4‐methyl catechol by Lerman and Fuerte avocado PPO was affected by the presence of various phenol‐type compounds which could not, by themselves, act as substrates for the enzyme. P‐coumaric acid, protocatechuic acid and p‐cresol arrested the development of dark‐colored o‐quinones, while phloroglucinol, orcinol and resorcinol markedly increased their formation. Similar relative effects were obtained with PPO of either avocado source. Copyright © 1976, Wiley Blackwell. All rights reserved
Scientific Publication
You may also be interested in