Premium
Effect of Sulfite and Ascorbic Acid on Mushroom Phenol Oxidase
Author(s) -
MARKAKIS P.,
EMBS R. J.
Publication year - 1966
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1966.tb03253.x
Subject(s) - ascorbic acid , sulfite , chemistry , sulfite oxidase , phenol , enzyme , mushroom , oxidase test , organic chemistry , biochemistry , nuclear chemistry , inorganic chemistry , food science
SUMMARY In model systems containing mushroom phenol oxidase and o‐diphenolic or monophenolic substrates in phosphate buffer, pH 6.5, sulfite initially did not protect the ascorbic acid from oxidation by the quinones formed enzymatically. The sulfite, however, gradually decreased both the diphenolase and monophenolase activity of the enzyme and thereby diminished the overall destruction of ascorbic acid. Under certain conditions, ascorbic acid counteracted the sulfite inhibition of the monophenolase activity of the enzyme.