Inhibition mechanism of kojic acid on polyphenol oxidase

The inhibition mode of kojic acid on mushroom, potato, apple, white shrimp, and spiny lobster polyphenol oxidase (PPO) was investigated. Using a polarographic method, kojic acid was shown to inhibit melanosis by interfering with the uptake of O2 required for enzymatic browning. Spectrophotometric an...

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Veröffentlicht in:	Journal of agricultural and food chemistry 1991-11, Vol.39 (11), p.1897-1901
Hauptverfasser:	Chen, Jon S, Wei, Cheng I, Marshall, Marty R
Format:	Artikel
Sprache:	eng
Schlagworte:	ACTIVIDAD ENZIMATICA ACTIVITE ENZYMATIQUE ALIMENTOS DE ORIGEN MARINO Biological and medical sciences BRUNISSEMENT CATECHOL OXYDASE CATECOL OXIDASA CHAMPIGNON COMESTIBLE Food industries FRUITS DE MER Fundamental and applied biological sciences. Psychology General aspects INHIBICION INHIBIDORES DE ENZIMAS INHIBITEUR D'ENZYME INHIBITION MANZANA Methods of analysis, processing and quality control, regulation, standards OSCURECIMIENTO PAPA POMME POMME DE TERRE QUINONAS QUINONE SETAS COMESTIBLES TEMPERATURA TEMPERATURE
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Zusammenfassung:	The inhibition mode of kojic acid on mushroom, potato, apple, white shrimp, and spiny lobster polyphenol oxidase (PPO) was investigated. Using a polarographic method, kojic acid was shown to inhibit melanosis by interfering with the uptake of O2 required for enzymatic browning. Spectrophotometric and chromatographic methods demonstrated that kojic acid was capable of reducing o-quinones to diphenols to prevent the final pigment (melanin) forming. The preincubation temperature did not significantly affect (P 0.05) PPO inhibition by kojic acid
ISSN:	0021-8561 1520-5118
DOI:	10.1021/jf00011a001