Oxidoreductases from tomato fruit: Inhibitory effect of a fungal glucose oxidase

被引：20

作者：

Begliomini, AL

Montedoro, G

Servili, M

Petruccioli, M

Federici, F

机构：

[1] UNIV BASILICATA,DIPARTIMENTO BIOL,I-85100 POTENZA,ITALY

[2] UNIV TUSCIA,DIPARTIMENTO AGROBIOL & AGROCHIM,I-01100 VITERBO,ITALY

来源：

JOURNAL OF FOOD BIOCHEMISTRY | 1995年 / 19卷 / 03期

关键词：

D O I：

10.1111/j.1745-4514.1995.tb00529.x

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Glucose oxidase (GOD) produced by a strain of Penicillium (Penicillium variabile P16) was employed, in a model system, to control the activities of tomato lipoxygenase (LPO), polyphenoloxidase (PPO), and peroxidase (POD). GOD inhibited all three enzymes, at the typical pH of tomato fruit (4.3), i.e., the LPO was inhibited up to ca. 88%, the PPO up to ca. 63% and the POD rtp to ca. 50%. GOD also prevented p-carotene bleaching caused by these enzymes.

引用

页码：161 / 173

页数：13

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[2]

BEGLIOMINI AL, 1994, THESIS U PERUGIA PER

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