[Studies on enzymic browning of potatoes (Solanum tuberosum). I. Phenoloxidases and phenolic compounds from different varieties (author's transl)].
31 samples of potato varieties with slow, medium and fast rates of browning were studies. Characteristic enzyme patterns were obtained from polyacrylamide gel electrophoresic of the phenoloxidases of varieties with different discolouration rates. The differences lie mainly in the intensities of the enzyme bands. The qualitative determinaiton of the phenols showed no significant differences. Tyrosine, chlorogenic acid and caffeic acid produce coloured oxidation products; the characteristic colour gradations of in vivo browning were only observed in the presence of tyrosine. It is concluded that the same reactions take place during the discolouration of all the varieties.
D004156:Catechol Oxidase / Q000032:analysis*; D002726:Chlorogenic Acid / Q000032:analysis; D003116:Color; D004929:Esculin / Q000032:analysis; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis*; D012603:Scopoletin / Q000032:analysis; D014443:Tyrosine / Q000032:analysis; D014675:Vegetables / Q000032:analysis*
D010636:Phenols; D004929:Esculin; D002726:Chlorogenic Acid; D014443:Tyrosine; D004156:Catechol Oxidase; D012603:Scopoletin
Untersuchungen zur enzymatischen Bräunung bei Kartoffeln (Solanum tuberosum). I. Phenoloxydasen und phenolische Inhaltsstoffe verschiedener Sorten.