Prevention of browning in potato with a heat-treated onion extract.
The inhibitory effect of an onion extract on browning of potato was investigated. The addition of the heated onion extract to potato exhibited a marked inhibitory effect on potato polyphenol oxidase and the formation of a brown color. The inhibitory effect of the onion extract was dependent upon its heating temperature. The addition of both glycine and glucose increased the inhibitory effect of the onion extract toward potato polyphenol oxidase.
Lee
Min-Kyung
MK
Faculty of Food Science, Dong-A University, Pusan, Korea.
Kim
Young-Mai
YM
Kim
Na-Young
NY
Kim
Gi-Nahm
GN
Kim
Seok-Hwan
SH
Bang
Keuk-Seung
KS
Park
Inshik
I
D004156:Catechol Oxidase / Q000037:antagonists & inhibitors / Q000378:metabolism; D007700:Kinetics; D015416:Maillard Reaction / Q000187:drug effects*; D019697:Onions; D010936:Plant Extracts / Q000494:pharmacology*; D011198:Solanum tuberosum / Q000187:drug effects / Q000201:enzymology / Q000502:physiology*
D010936:Plant Extracts; D004156:Catechol Oxidase