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Action of A ring‐cleaving oxygenase in preventing oxidative darkening of apple juice
Author(s) -
Kelly S. H.,
Finkle B. J.
Publication year - 1969
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740201015
Subject(s) - browning , catechol , chemistry , oxygenase , dioxygenase , food science , cleavage (geology) , catechol oxidase , oxidative phosphorylation , biochemistry , enzyme , polyphenol oxidase , biology , peroxidase , paleontology , fracture (geology)
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.