Enzymatic browning in foods

... loss during postharvest handling and pro- cessing. 1 The mechanism of browning in foods is well characterized and can be enzymatic or nonenzymatic in origin. 2 Nonenzymatic brown- ing results ... 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 wi...

Ngày tải lên: 18/05/2014, 20:11

... 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

... 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

... 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

... 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 inhibiting enzymatic browning ... equally ef- fective in controlling enzymatic browning in apple. MATERL4LS & METHODS WINESAP AND RED DELICIOUS apples were obtained from local food stores in the s...

Ngày tải lên: 18/05/2014, 20:10

... 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

... 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

... deficiency in certain animal species may give rise to distinctive signs. Some human individuals can benefit from vitamin supplements, indicating that they may have been subclinically vitamin deficient ... begin with. The causes of nutritional vitamin deficiency are any one or combination of the following: inadequate ingestion, poor absorption, inadequate utilization, increased requirement, incr...

Ngày tải lên: 08/03/2014, 00:20

... deficiency in certain animal species may give rise to distinctive signs. Some human individuals can benefit from vitamin supplements, indicating that they may have been subclinically vitamin deficient ... begin with. The causes of nutritional vitamin deficiency are any one or combination of the following: inadequate ingestion, poor absorption, inadequate utilization, increased requirement, incr...

Ngày tải lên: 15/03/2014, 16:20

... 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