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INHIBITION of the BROWNING REACTION BY MALTO‐DEXTRIN IN FRESHLY GROUND APPLES
Author(s) -
XU QIN,
CHEN YENJHY,
NELSON P.E.,
CHEN LIFU
Publication year - 1993
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1993.tb00219.x
Subject(s) - dextrin , browning , chemistry , sucrose , inhibitory postsynaptic potential , potassium , food science , biochemistry , biology , organic chemistry , neuroscience , starch
Malto‐dextrin (DE 10) was able to inhibit the browning reaction in fresh ground apples. the presence of sucrose decreased the inhibitory effect of malto‐dextrin. Glucose did not show the inhibitory effect at all. the inhibitory mechanism may involve an unidentified enzymatic reaction(s), which maintains the redox potential at about 320 mv. Potassium ions increased the inhibitory effect of malto‐dextrin on the browning reaction, indicating that pyruvate kinase may be involved in this mechanism.