Browning prevention by ascorbic acid and 4-hexylresorcinol: Different mechanisms of action on polyphenol oxidase in the presence and in the absence of substrates

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dc.bibliographicCitation.endpageC470es_ES
dc.bibliographicCitation.issue9es_ES
dc.bibliographicCitation.stpageC464es_ES
dc.bibliographicCitation.titleJournal Of Food Scienceen
dc.bibliographicCitation.volume72es_ES
dc.contributor.authorArias, Estheres_ES
dc.contributor.authorGonzález Buesa, Jaimees_ES
dc.contributor.authorPeiro, J. M.es_ES
dc.contributor.authorOria, R.es_ES
dc.contributor.authorLopez-Buesa, P.es_ES
dc.date.accessioned2024-02-09T12:30:57Z
dc.date.available2024-02-09T12:30:57Z
dc.date.issued2007es_ES
dc.date.updated2024-02-09T11:45:44Z
dc.description.abstractWe 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.en
dc.description.otherModified atmosphere packagingen
dc.description.otherminimal processingen
dc.description.otherpeaches, phenolsen
dc.description.otherpolyphenol oxidaseen
dc.description.sponsorshipLos autores agradecen al INIA ‘Plan Específico para Teruel’ (España) por proporcionar el apoyo financiero para el estudio (Proyecto PET 2007-009-C05-03).es_ES
dc.description.statusPublishedes_ES
dc.identifier.citationArias, 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
dc.identifier.issn00221147
dc.identifier.urihttp://hdl.handle.net/10532/6887
dc.language.isoenes_ES
dc.relation.doihttps://doi.org/10.1111/j.1750-3841.2007.00514.xes_ES
dc.relation.urihttps://doi.org/10.1111/j.1750-3841.2007.00514.xes_ES
dc.rightsCreative Commons Attribution-NonCommercial-NoDerivs 3.0 Spaines_ES
dc.subject.agrovocEmpaquetado en atmósfera controladaes
dc.subject.agrovocProcesamiento mínimo (de alimentos)es
dc.subject.agrovocDuraznoes
dc.subject.agrovocFenoles
dc.subject.agrovocPolifenol oxidasaes
dc.subject.other4-Hexylresorcinol
dc.subject.otherAscorbic Acid
dc.subject.otherbrowning
dc.subject.otherFresh-cut pears
dc.subject.otherInactivation
dc.subject.otherInhibition
dc.subject.othermushroom tyrosinase
dc.subject.otherpolyphenol oxidase
dc.subject.otherQUALITY CHANGES
dc.subject.otherRipeness
dc.subject.otherSlices
dc.subject.otherSLOW-BINDING
dc.subject.otherStorage
dc.subject.otherTropolone
dc.titleBrowning prevention by ascorbic acid and 4-hexylresorcinol: Different mechanisms of action on polyphenol oxidase in the presence and in the absence of substratesen
dc.typeJournal Contribution*
dc.type.refereedRefereedes_ES
dc.type.specifiedArticlees_ES

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