Action of A ring-cleaving oxygenase in preventing oxidative darkening of apple juice

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
Hauptverfasser: Kelly, S. H., Finkle, B. J.
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container_title Journal of the science of food and agriculture
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creator Kelly, S. H.
Finkle, B. J.
description 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.
doi_str_mv 10.1002/jsfa.2740201015
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title Action of A ring-cleaving oxygenase in preventing oxidative darkening of apple juice
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