Comparison of beta-cyclodextrin effect on polyphenol oxidation catalyzed by purified polyphenol oxidase from different sources

被引：34

作者：

Fayad, N ^{[1
]}

Marchal, L ^{[1
]}

Billaud, C ^{[1
]}

Nicolas, J ^{[1
]}

机构：

[1] CONSERVATOIRE NATL ARTS & METIERS, CHAIRE BIOCHIM IND & AGROALIMENTAIRE, F-75141 PARIS 03, FRANCE

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1997年 / 45卷 / 07期

关键词：

enzymatic browning; polyphenol oxidase; apple; endive; mushroom; inhibition; cyclodextrin;

D O I：

10.1021/jf9607932

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The effects of beta-cyclodextrin (beta-CD) on polyphenol oxidation catalyzed by apple polyphenol oxidase (PPO), endive PPO, or mushroom tyrosinase have been compared. beta-CD forms a complex with phenolic substrates of PPO by inclusion. Assuming a 1:1 beta-CD/phenol stoichiometry, and assuming that PPO is inactive on the complex beta-CD/phenol, K-D values were similar when determined kinetically by inhibition of apple PPO or endive PPO. However, the experimental velocities found during inhibition of mushroom tyrosinase by beta-CD were higher than the values predicted by this model. In this latter case? it was assumed that mushroom tyrosinase is able to act on the complex beta-CD/ phenol. A new model based on this assumption allows experimental and calculated velocities to be fit in presence of beta-CD.

引用

页码：2442 / 2446

页数：5

共 38 条

[1]

[Anonymous], PHARM TECHNOL INT

[2]

BILLAUD C, 1995, ACS SYM SER, V600, P295

[3] POLYPHENOL INTERACTIONS .4. MODEL STUDIES WITH CAFFEINE AND CYCLODEXTRINS [J].