CHARACTERISTICS OF THE TYROSINASE SYSTEM IN POTATOES WHICH BLACKEN AFTER BOILING | Zendy

A. Frank Ross | Zendy; W. E. Tottingham | Zendy; Rudolph Nagy | Zendy

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CHARACTERISTICS OF THE TYROSINASE SYSTEM IN POTATOES WHICH BLACKEN AFTER BOILING

Author(s) -

A. Frank Ross,

W. E. Tottingham,

Rudolph Nagy

Publication year - 1939

Publication title -

plant physiology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 3.554

H-Index - 312

eISSN - 1532-2548

pISSN - 0032-0889

DOI - 10.1104/pp.14.3.549

Subject(s) - boiling , tyrosinase , chemistry , food science , biochemistry , organic chemistry , enzyme

The discoloration of white or Irish potatoes after cooking appears to be associated with both instability of the protein and unusual activity of the tyrosinase system (11, 13). MERKENSCHLAGER (7) attributed the abnormality jointly to accumulation of tyrosine and unusual activity of tyrosinase. This difference from normal tubers is correlated with more rapid reddening and subsequent greater darkening of frozen, ground tissue that is exposed to the air while thawing. The present paper covers an investigation of some of the enzymic factors that may contribute to this abnormality.

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