Abstract
In order to study the mechanisms of different inhibitors such as 4-HR, oxalic acid, phytic acid, and benzoic acid on apple polyphenol oxidase (PPO), chlorogenic acid was chosen as substrates in a model apple juice. The results show that the inhibitory mode of 4-HR and oxalic acid were found to be of the competitive type since Km values increased with increasing 4-HR and oxalic acid concentration and Vmax value remained unchanged. Phytic acid was the mixed inhibitor whereas benzoic acid was a noncompetitive inhibitor. This study will provide a theoretical basis for controlling enzymatic browning in apple juice.
Publication Date
8-28-2015
First Page
122
Last Page
125
DOI
10.13652/j.issn.1003-5788.2015.04.033
Recommended Citation
Jianhua, YI; Xinling, DONG; Zhenbao, ZHU; and Xuemeng, ZHAO
(2015)
"Mechanism of different inhibitors on apple polyphenol oxidase in a model system,"
Food and Machinery: Vol. 31:
Iss.
4, Article 33.
DOI: 10.13652/j.issn.1003-5788.2015.04.033
Available at:
https://www.ifoodmm.cn/journal/vol31/iss4/33
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