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INHIBITION OF DIPHENOL OXIDASES: A COMPARATIVE STUDY
Author(s) -
FERRAR PETER H.,
WALKER JOHN R.L.
Publication year - 1996
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.1745-4514.1996.tb00582.x
Subject(s) - browning , laccase , tyrosinase , chemistry , melanin , enzyme , biochemistry , mushroom , quinone , catechol oxidase , food science , polyphenol oxidase , peroxidase
The effects of a diverse range of putative inhibitors on o‐diphenol oxidases (o‐DPOs) from apple, banana and mushroom and a fungal laccase (p‐DPO) were compared. The results show that inhibitors varied widely in their effect on DPOs from different sources. In some cases prevention of melanin formation (browning) was due to the direct inhibition of the enzyme catalyzed reaction. In other cases, inhibition was indirect, i.e., due to blocking subsequent melanin‐forming reactions of the enzymically formed quinone products .