Premium
Ascorbate Oxidase in Mature Orange Peel
Author(s) -
KANNER J.,
HAREL STELA,
BENSHALOM N.
Publication year - 1981
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.1365-2621.1981.tb04185.x
Subject(s) - ascorbic acid , chemistry , blanching , sodium azide , orange (colour) , sodium ascorbate , catechol oxidase , enzyme , nuclear chemistry , food science , biochemistry , polyphenol oxidase , peroxidase
Evidence of the occurrence of ascorbic acid oxidase in the peel of mature orange is presented. The enzyme was found to be insoluble and located in albedo only. It is specific for ascorbic acid but not for catechol and is oxygen‐dependent, with pH optimal activity of 6.5. The ascorbic acid oxidase acitivity was inhibited by high temperature, a pH below 3.5, and copper‐chelates such as sodium azide and sodium dithiocarbamate. Blanching and decreasing the pH of the peel to 3.5 are recommended to achieve maximum stability of ascorbic acid in orange peel.