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Enzymic browning of sulphocatechol
Author(s) -
WEDZICHA B. L.,
GODDARD S.,
GARNER D. N.
Publication year - 1987
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1987.tb00533.x
Subject(s) - browning , catechol , chemistry , mushroom , catechol oxidase , enzyme , tyrosinase , food science , product (mathematics) , biochemistry , polyphenol oxidase , peroxidase , geometry , mathematics
Summary When sulphur dioxide inhibits the enzymic browning of catechol catalysed by mushroom tyrosinase, the main reaction product is 4‐sulphocatechol. When assessed for its browning potential, this product appears to be unreactive and does not inhibit the enzyme.