Inhibitory effect of onion extract on polyphenol oxidase and enzymatic browning of taro (Colocasia antiquorum var. esculenta)
作者： M LEE , M LEE , I PARK
DOI: 10.1016/J.FOODCHEM.2007.04.010
关键词:
摘要: Abstract The inhibitory effect of onion extract on polyphenol oxidase and enzymatic browning taro was investigated. from strongly inhibited by various reducing agents, such as l -ascorbic acid, -cysteine, dithiothreitol, glutathione sodium pyrosulfite. enzyme also addition extract. Regardless substrates used, the heated at 100 °C for 10 min, gave a stronger activity than did fresh unheated extrtact. dependent heating temperature time. glucose, glycine, or both to extract, during heating, stimulated suggesting that non-enzymatic products, produced might be responsible action
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