Ascorbic acid and 4-hexylresorcinol effects on pear PPO and PPO catalyzed browning reaction
Loading...
Files
Date
2007
Authors
Arias, EstherGonzález Buesa, Jaime
Oria, R.
Lopez-Buesa, P.
Journal Title
Journal ISSN
Volume Title
Publisher
Typology
Journal ContributionArticle
Abstract
The 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.
Description
Keywords
Bibliographic citation
Arias, 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.x
AGROVOC subjects
Ácido ascórbicoPolifenol oxidasa
Inhibición
Complejos enzimáticos
Oscurecimiento
Other field subjects
4-HexylresorcinolAPPLE SLICES
Ascorbic Acid
catechol oxidase
Crystal-Structure
enzymatic browning
fresh-cut pear
Fresh-cut pears
Inhibition
NECTARINE SLICES
polyphenol oxidase
polyphenoloxidase
QUALITY CHANGES
SLOW-BINDING
STORAGE ATMOSPHERE
Sponsorship
Este estudio fue financiado por CICyT (Proyecto AGL 2001-1766) y por el MEC, que otorgó una beca a E. Arias para llevar a cabo esta investigación.