Kinetics of inhibition of polyphenol oxidase mediated browning in apple juice by beta-cyclodextrin and L-ascorbate-2-triphosphate.
Polyphenol Oxidase (PPO) mediated browning in raw fruits and vegetables is a major cause of quality deterioration in fruits and vegetables and derived food products. Here the rate of browning reaction in apple juice treated individually and in combination (1:1) of beta-Cyclodextrin (beta-CD) and L-Ascorbate-2-triphosphate (L-AATP) is described. It was observed that the rate of quinone formation can be minimized using a combination of beta-CD and L-AATP as compared to individual treatment with these agents. Kinetic experiments revealed that both compounds are non-competitive inhibitors of PPO.
Gacche
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RN
School of Life Sciences, Swami Ramanand Teerth Marathwada University, Nanded-431606 (MS), India. rngacche@rediffmail.com
Zore
G B
GB
Ghole
V S
VS
D001205:Ascorbic Acid / Q000031:analogs & derivatives* / Q000494:pharmacology*; D001628:Beverages; D004156:Catechol Oxidase / Q000037:antagonists & inhibitors* / Q000378:metabolism; D003505:Cyclodextrins / Q000494:pharmacology*; D004791:Enzyme Inhibitors / Q000494:pharmacology*; D005638:Fruit; D007700:Kinetics; D009943:Organophosphorus Compounds / Q000494:pharmacology*; D047392:beta-Cyclodextrins
D003505:Cyclodextrins; D004791:Enzyme Inhibitors; D009943:Organophosphorus Compounds; C082020:ascorbate-2-polyphosphate; D047392:beta-Cyclodextrins; D004156:Catechol Oxidase; C031215:betadex; D001205:Ascorbic Acid