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Control of Enzymatic Browning in Processed Mushrooms ( Agaricus bisporus )
Author(s) -
McCORD JEFFERY DODD,
KILARA ARUN
Publication year - 1983
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.1365-2621.1983.tb03521.x
Subject(s) - agaricus bisporus , polyphenol oxidase , browning , chemistry , enzyme , mole , citric acid , nuclear chemistry , enzyme assay , activation energy , food science , oxidase test , catechol oxidase , biochemistry , mushroom , organic chemistry , peroxidase
Control of polyphenol oxidase (E.C. 1.14.18) activity by the use of citric acid was investigated. The enzyme was inactivated at pH 4.0 and was stable to 10 min exposures at 25°C in the pH range 4.0–8.0. At pH 6.5 the enzyme was active at 45°C but not at 70°C and thermal inactivation followed pseudo first‐order kientics. At pH 6.5 the activation energy (E a ) for enzyme inactivation was 41.1 Kcal/mole while at pH 3.5 two rate constants and hence two values for E a were observed. Between 0–5 min E a for inactivation of polyphenol oxidase was 8.7 Kcal/mole and >5 min Ea was 21.8 Kcal/mole.