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פותח על ידי קלירמאש פתרונות בע"מ -
Effect of Proteins, Protein Hydrolyzates and Amino Acids on o‐Dihydroxyphenolase Activity of Polyphenol Oxidase of Mushroom, Avocado, and Banana
Year:
1985
Source of publication :
Journal of Food Science
Authors :
כהן, ורדה
;
.
Volume :
50
Co-Authors:
KAHN, V., Dept. of Food Technology, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Facilitators :
From page:
111
To page:
115
(
Total pages:
5
)
Abstract:
Casein hydrolyzate and bovine serum albumin did not inhibit the o‐dihydroxyphenolase activity of polyphenol oxidase of avocado and mushroom. L‐lysine, glycine, L‐histidine and L‐phenylalanine, in increasing order of effectiveness, inhibited o‐dihydroxyphenolase activity to a maximum of about 60% inhibition only; 50% inhibition was observed with 50 mM L‐phenylalanine vs. 160 mM L‐lysine. L‐cysteine at about 0.4 mM gave full inhibition. Triglycine, diglytine and glycine, in decreasing order, were effective in lowering the final level of colored melanin formed by the action of polyphenol oxidase on DL‐DOPA. Amino acids are nontoxic and could be safely added to food during processins as a means of preventing undesirable enzymatic browning. Copyright © 1985, Wiley Blackwell. All rights reserved
Note:
Related Files :
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More details
DOI :
10.1111/j.1365-2621.1985.tb13288.x
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
30203
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:52
Scientific Publication
Effect of Proteins, Protein Hydrolyzates and Amino Acids on o‐Dihydroxyphenolase Activity of Polyphenol Oxidase of Mushroom, Avocado, and Banana
50
KAHN, V., Dept. of Food Technology, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Effect of Proteins, Protein Hydrolyzates and Amino Acids on o‐Dihydroxyphenolase Activity of Polyphenol Oxidase of Mushroom, Avocado, and Banana
Casein hydrolyzate and bovine serum albumin did not inhibit the o‐dihydroxyphenolase activity of polyphenol oxidase of avocado and mushroom. L‐lysine, glycine, L‐histidine and L‐phenylalanine, in increasing order of effectiveness, inhibited o‐dihydroxyphenolase activity to a maximum of about 60% inhibition only; 50% inhibition was observed with 50 mM L‐phenylalanine vs. 160 mM L‐lysine. L‐cysteine at about 0.4 mM gave full inhibition. Triglycine, diglytine and glycine, in decreasing order, were effective in lowering the final level of colored melanin formed by the action of polyphenol oxidase on DL‐DOPA. Amino acids are nontoxic and could be safely added to food during processins as a means of preventing undesirable enzymatic browning. Copyright © 1985, Wiley Blackwell. All rights reserved
Scientific Publication
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