Enzymatic browning in apples
Enzymatic browning in apples
... equally ef- fective in controlling enzymatic browning in apple. MATERL4LS & METHODS WINESAP AND RED DELICIOUS apples were obtained from local food stores in the spring of 1986 and 1987, ... as Inhibitors of Enzymatic Browning in Apple GERALD M. SAPERS and MICHAEL A. ZIOLKOWSKI ABSTRACT The effectiveness of ascorbic acid (AA) and erythorbic acid (EA) in inhibiti...
Ngày tải lên: 18/05/2014, 20:10
Advances in understanding of enzymatic browning in harvested
... anthocyanidin degradation, resulting in enzymatic browning (Fig. 1). With an increasing research effort on litchi, our under- standing of the enzymatic browning mechanism in the fruit pericarp is likely ... better understanding of enzymatic browning. Based on im- proved understanding, reliable technological approaches may be developed to control the browning of the fruit durin...
Ngày tải lên: 18/05/2014, 20:09
Antisense expression of polyphenol oxidase genes inhibits enzymatic browning in potato tubers
... environmental factors influence enzymatic browning in potatoes including tuber dry matter as wellas availability and levels of substrate3-6. The firststepsin the pathway leadingto the formation of mela nins involve theoxidation ... resulting index ranges from 0 to 50. Indices from tubers of 50 lines were determined after in vitro propaga tionand plantinginfieldtrials in Metslawier,n...
Ngày tải lên: 18/05/2014, 20:10
Control of enzymatic browning in apple with ascorbic aci
... protection against browning in Red Deli- cious and Winesap plugs but induced browning in samples stored 6 or more hours (data not shown). As with CINN, in- duced browning by BENZ may be an indication ... surfaces but were ineffective in juice. Ascorbic acid- 6-fatty acid esters showed anti -browning activity in juice. Cinnamate and benzoate inhibited browning in juice...
Ngày tải lên: 18/05/2014, 20:10
Enzymatic browning in foods
... Casein hydrolyzate and bovine serum albumin did not inhibit mushroom or avocado PPO. Millimolar concentrations of the L-amino acids, lysine, glycine, histidine, and phenylala- nine (in increasing ... used in the food in- dustry for the inhibition of browning. 115 Use of the calcium salt has the added advantage of main- taining the firmness of the pulp tissue by inter- acting with pe...
Ngày tải lên: 18/05/2014, 20:11
Involvement of peroxidase in enzymatic browning
... POD in enzymatic browning. Keywords: Enzymatic browning; pear; peroxidase; polyphenol oxidase INTRODUCTION Browning of damaged tissues of fruits and vegetables during postharvest handling and ... quinones and consumed chlorogenic acid in the presence of catalase suggested than 50 to 60% of the quinones present in reaction mixtures are used by POD, the remaining 40- 50% being in...
Ngày tải lên: 18/05/2014, 20:14
Tài liệu Báo cáo khoa học: The molecular surface of proteolytic enzymes has an important role in stability of the enzymatic activity in extraordinary environments pptx
... of the main chain at Asp266 was bound to amino groups of main chain of Tyr269 and Ala270 by hydrogen bonds. The interactions should maintain the structure of the C-terminal region. In the wild-type ... C-terminal region on the opposite side of the N-terminal region on the molecular surface. In the wild- type enzyme, the side chain of Asp266 interacted with the amino group of the main chai...
Ngày tải lên: 21/02/2014, 03:20
Báo cáo khoa học: Role of conformational flexibility for enzymatic activity in NADH oxidase from Thermus thermophilus pptx
... Fagnant, L., Chrin, L., Rovner, A.S. & Berger, C.L. (1998) Smooth muscle myosin mutants containing a single tryptophan reveal molecular interactions at the actin–binding interface. Proc.NatlAcad.Sci.USA95, ... the rate-limiting step in enzyme catalysis. This information may indicate a suitable amino-acid residue in the active site as a target for protein engineering that could result...
Ngày tải lên: 23/03/2014, 15:21
Internal browning in cold stored pineapples is suppressed by
... controlled internal browning, a chilling injury symptom, in pineapples stored at 10°C for four weeks. The treatment with 1-MCP also delayed ascorbic acid decline, and arrested the decline in both ... pineapples. © 2001 Elsevier Science B.V. All rights reserved. Keywords : 1-Methylcyclopropene; Ananas comosus L.; Ethylene; Internal browning; Chilling injury 1. Introduction Internal brow...
Ngày tải lên: 05/05/2014, 08:39
Effects of chitosan coating on enzymatic browning and decay
... few browning spots; 2= less than 1/4 browning; 3=1/4–1/2 brown- ing; 4=more than 1/2 browning. The browning grade was calculated using the following formula: Browning grade=S (browning scale×proportion of ... 202 197 2.2. Browning assessment Browning of fruit was assessed by measuring the extent of the browned area on each fruit pericarp on the following scale: 0 =no browning;...
Ngày tải lên: 18/05/2014, 20:10