Browning prevention by ascorbic acid and 4-hexylresorcinol: Different mechanisms of action on polyphenol oxidase in the presence and in the absence of substrates
Loading...
Files
Date
2007
Authors
Arias, EstherGonzález Buesa, Jaime
Peiro, J. M.
Oria, R.
Lopez-Buesa, P.
Journal Title
Journal ISSN
Volume Title
Publisher
Typology
Journal ContributionArticle
Abstract
We have investigated the mechanism of action of 4-hexylresorcinol (4-HR) and ascorbic acid (AA) on the polyphenol oxidase (PPO) catalyzed oxidation of phenolic substrates. Incubation of PPO with 4-HR diminishes strongly PPO activity. This effect can be erroneously interpreted, due to the higher affinity of 4-HR for PPO, as irreversible inactivation of PPO. However, PPO activity can he recovered by dialysis after incubation with 4-HR. 4-hexylresorcinol is a canonical enzyme inhibitor that binds preferentially to the oxy from of PPO. It is a mixed-type inhibitor, because it influences both apparent V-max (1.26 compared with 0.4 units in the absence and presence of 4-HR, respectively) and K-m values (0.28 mM compared with 0.97 mM in the absence and in the presence of 4-HR, respectively) of PPO. AA can prevent browning by 2 different mechanisms: In the absence of PPO substrates it inactivates PPO irreversibly, probably through binding to its active site, preferentially in its oxy form. In the presence of PPO substrates, AA reduces PPO oxidized reaction products, which results in a lag phase when measuring PPO activity by monitoring dark product formation but not when monitoring O-2 consumption. The simultaneous use of both 4-HR and AA on PPO results in additive prevention of browning.
Description
Keywords
Bibliographic citation
Arias, E., González, J., Peiró, J. M., Oria, R., & Lopez-Buesa, P. (2007). Browning Prevention by Ascorbic Acid and 4-Hexylresorcinol: Different Mechanisms of Action on Polyphenol Oxidase in the Presence and in the Absence of Substrates. Journal of Food Science, 72(9), C464-C470. https://doi.org/10.1111/j.1750-3841.2007.00514.x
AGROVOC subjects
Empaquetado en atmósfera controladaProcesamiento mínimo (de alimentos)
Durazno
Fenol
Polifenol oxidasa
Other field subjects
4-HexylresorcinolAscorbic Acid
browning
Fresh-cut pears
Inactivation
Inhibition
mushroom tyrosinase
polyphenol oxidase
QUALITY CHANGES
Ripeness
Slices
SLOW-BINDING
Storage
Tropolone
Sponsorship
Los autores agradecen al INIA ‘Plan Específico para Teruel’ (España) por proporcionar el apoyo financiero para el estudio (Proyecto PET 2007-009-C05-03).