EFFECT OF SUGARS AND MAILLARD REACTION-PRODUCTS ON POLYPHENOL OXIDASE AND PEROXIDASE-ACTIVITY IN FOOD

被引：100

作者：

NICOLI, MC ^{[1
]}

ELIZALDE, BE ^{[1
]}

PITOTTI, A ^{[1
]}

LERICI, CR ^{[1
]}

机构：

[1] UNIV UDINE, IST TECNOL ALIMENTARI, VIA MARANGONI 97, I-33100 UDINE, ITALY

来源：

JOURNAL OF FOOD BIOCHEMISTRY | 1991年 / 15卷 / 03期

关键词：

D O I：

10.1111/j.1745-4514.1991.tb00153.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：

The effect of glucose, fructose and sucrose aqueous solutions on polyphenol oxidase (PPO) and peroxidase (POD) activity was studied. Solutions with high concentrations of sugars showed a slight inhibiting effect on PPO while an activation was observed for POD. Glucose solutions, tested after sufficient heat treatments, showed an inhibiting action only on PPO activity. Maillard reaction products, obtained by heating a glucose/glycine solution, caused an unexpectedly strong inhibiting effect on both enzymes. The inhibition became more evident with increasing heating times of the glucose/glycine solution, reducing the activity of PPO and POD nearly to zero. Thus, the Maillard reaction products, already known for their antioxidant properties, were also shown to have a strong inhibiting effect on enzymatic browning.

引用

页码：169 / 184

页数：16

共 37 条

[1]

AMES JM, 1988, CHEM IND, V5, P558

[2] PEROXIDASE AND ITS RELATIONSHIP TO FOOD FLAVOR AND QUALITY - REVIEW [J].

BURNETTE, FS .

JOURNAL OF FOOD SCIENCE, 1977, 42 (01) :1-6

[3]

CAYUELA MM, 1988, J FOOD SCI, V53, P1191

[4] THERMAL INACTIVATION KINETICS OF HORSERADISH-PEROXIDASE [J].

CHANG, BS ;

PARK, KH ;

LUND, DB .

JOURNAL OF FOOD SCIENCE, 1988, 53 (03) :920-923

[5]

De Poix A., 1980, LEBENSM WISS TECHNOL, V14, P105

[6] CYSTEINE AS AN INHIBITOR OF POLYPHENOL OXIDASE [J].

DUDLEY, ED ;

HOTCHKISS, JH .

JOURNAL OF FOOD BIOCHEMISTRY, 1989, 13 (01) :65-75

[7]

EICHNER K, 1981, PROG FOOD NUTR SCI, V5, P441

[8] ISOLATION, PURIFICATION AND PHYSICOCHEMICAL CHARACTERIZATION OF POLYPHENOLOXIDASES (PPO) FROM A DWARF VARIETY OF BANANA (MUSA-CAVENDISHII, L) [J].

GALEAZZI, MAM ;

SGARBIERI, VC ;

CONSTANTINIDES, SM .

JOURNAL OF FOOD SCIENCE, 1981, 46 (01) :150-155

[9]

GRIFFITH T, 1957, CEREAL CHEM, V34, P159

[10] SPECIFIC TIME COURSE OF PEROXIDASE OXIDATION IN THE PRESENCE OF SH-CONTAINING INHIBITORS - COMPARISON WITH THE INHIBITION OF POLYPHENOLOXIDASE ACTIVITIES [J].

IMBERTY, A ;

GOLDBERG, R .

PLANT AND CELL PHYSIOLOGY, 1984, 25 (08) :1389-1394

← 1 2 3 4 →