Action of A ring-cleaving oxygenase in preventing oxidative darkening of apple juice
Prevention of browning of apple juice by catechol oxidase was brought about through enzymic cleavage of the aromatic ring of juice‐darkening constituents. Protocatechuate‐3,4‐dioxygenase in the presence of ascorbate oxidatively attacked the catechol compounds in juice, nullifying their darkening cap...
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| Veröffentlicht in: | Journal of the science of food and agriculture 1969-10, Vol.20 (10), p.629-632 |
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| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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| Zusammenfassung: | Prevention of browning of apple juice by catechol oxidase was brought about through enzymic cleavage of the aromatic ring of juice‐darkening constituents. Protocatechuate‐3,4‐dioxygenase in the presence of ascorbate oxidatively attacked the catechol compounds in juice, nullifying their darkening capacity. |
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| ISSN: | 0022-5142 1097-0010 |
| DOI: | 10.1002/jsfa.2740201015 |