Title: Variation of activities of polyphenol oxidase and perioxidase in enzymatic browning of Chinese chestnut(Castanea Mollissima)
Abstract: Chestnuts were peeled, sliced and then the browning degree, total polyphenol concentration, activities of polyphenol oxidase(PPO) and perioxidase(POD) were measured over time. The results showed that browning reaction of fresh-cut chestnut was slow. After three days, the browning degree only increased by 44%. The total polyphenol concentrations decreased by 34% in the first two days, then fluctuated slightly. The specific activity of PPO increased by 42% in the fist day, and decreased to 13% of that of fresh chestnut in the following three days. In addition, the specific activity of POD decreased by 50% in the first two days, and then remained stable. It can be inferred that PPO was the main enzyme in relation with browning reaction of Chinese chestnut, while peroxidase played a smaller role. There was also a synergistic effect between these two enzymes, which cooperatively catalyzed the oxidation of polyphenols.
Publication Year: 2014
Publication Date: 2014-01-01
Language: en
Type: article
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