נגישות
menu      
Advanced Search
Journal of Food Science
KAHN, V., Dept. of Food Technology, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
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
Powered by ClearMash Solutions Ltd -
Volcani treasures
About
Terms of use
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
You may also be interested in