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OXIDOREDUCTASES FROM TOMATO FRUIT: INHIBITORY EFFECT OF A FUNGAL GLUCOSE OXIDASE
Author(s) -
BEGLIOMINI ALBERTO LUIGI,
MONTEDORO GIANFRANCESCO,
SERVILI MAURIZIO,
PETRUCCIOLI MAURIZIO,
FEDERICI FEDERICO
Publication year - 1995
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1995.tb00529.x
Subject(s) - peroxidase , lipoxygenase , enzyme , glucose oxidase , point of delivery , strain (injury) , food science , penicillium , catechol oxidase , chemistry , biochemistry , biology , polyphenol oxidase , horticulture , anatomy
Glucose oxidase (GOD) produced by a strain of Penicillium (Penicillium variabile P16) was employed, in a model system, to control the activities of tomato lipoxygenase (LPO), polyphenoloxidase (PPO), and peroxidase (POD). GOD in‐hibited all three enzymes, at the typical pH of tomato fruit (4.3), i.e., the LPO was inhibited up to ca. 88%, the PPO up to ca. 63% and the POD up to ca. 50%. GOD also prevented β‐carotene bleaching caused by these enzymes.