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The effect of sulphur dioxide on oxidising enzyme systems in plant tissues
Author(s) -
Haisman Derek R.
Publication year - 1974
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.2740250710
Subject(s) - browning , chemistry , ascorbic acid , sulfur dioxide , enzyme , sulfur , biochemistry , fermentation , food science , organic chemistry
Sulphur dioxide is widely used to prevent enzymic browning, the production of off‐flavours and the destruction of ascorbic acid in peeled, sliced, crushed or otherwise mechanically damaged vegetable tissues. In some of these instances it may also prevent endogenous fermentation reactions. Probably the most important effect of sulphur dioxide is its reaction with phenolase, but there are indications that it also reacts with ascorbate oxidase, pyruvate decarboxylase and possibly other enzymes. In the inhibition of enzymic browning, sulphur dioxide appears to have a twofold action—it both inactivates the enzyme(s) which initiate the oxidation and also interrupts the subsequent reactions leading to coloured oxidation products. Unwanted side effects, such as softening of texture, resulting from the interaction of sulphur dioxide with other components of the plant tissues can often be minimised by the choice of appropriate condition.