Arias, EstherGonzález Buesa, JaimeOria, R.Lopez-Buesa, P.2024-02-092024-02-092007Arias, E., González, J., Oria, R., & Lopez-Buesa, P. (2007). Ascorbic Acid and 4-Hexylresorcinol Effects on Pear PPO and PPO Catalyzed Browning Reaction. Journal of Food Science, 72(8), C422-C429. https://doi.org/10.1111/j.1750-3841.2007.00484.x00221147http://hdl.handle.net/10532/6885The effects of the ascorbic acid (AA) and 4-hexylresornicol (4-HR) on the pear polyphenoloxidase (PPO) activity and stability have been investigated in vitro. AA does not interact directly with PPO but prevents browning by reducing oxidized substrates. The 4-HR exerts a dual role on PPO. If no substrates are present, it interacts preferably with the deoxy form off PPO in activating it. If substrates and 4-HR are both present they compete for the catalytic site. The 4-HR behaves then as a canonical enzyme inhibitor, binding to the met form of PPO. Simultaneous addition of 4-HR and AA has synergistic inhibition or inactivatory effects depending on the presence or the absence of PPO substrates.enCreative Commons Attribution-NonCommercial-NoDerivs 3.0 Spain4-HexylresorcinolAPPLE SLICESAscorbic Acidcatechol oxidaseCrystal-Structureenzymatic browningfresh-cut pearFresh-cut pearsInhibitionNECTARINE SLICESpolyphenol oxidasepolyphenoloxidaseQUALITY CHANGESSLOW-BINDINGSTORAGE ATMOSPHEREJournal Contribution2024-02-09Ácido ascórbicoPolifenol oxidasaInhibiciónComplejos enzimáticosOscurecimiento