אסיף מאגר המחקר החקלאי

Effect of Proteins, Protein Hydrolyzates and Amino Acids on o‐Dihydroxyphenolase Activity of Polyphenol Oxidase of Mushroom, Avocado, and Banana

Year:

1985

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Volume :

50

Co-Authors:

KAHN, V., Dept. of Food Technology, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel

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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

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