Please use this identifier to cite or link to this item:
Title: Reversible inhibition of polyphenol oxidase from apple using L-cysteine
Authors: Gacche, R N
Shete, A M
Dhole, N A
Ghole, V S
Keywords: Polyphenol oxiadse
Enzymatic browning
Issue Date: Sep-2006
Publisher: CSIR
Series/Report no.: C12N9/00
Abstract: Alternate strategies for prevention of enzymatic browning of fruits and vegetables are required by food industries due to restrictions and several negative health attributes of sulphites, which are effective inhibitors of enzymatic browning reaction. These reactions result mostly from polyphenol oxidase (PPO). The present study was conducted to evaluate the antioxidant and PPO inhibitory potential of L-cysteine. Studies have revealed that with increase in concentration of L-cysteine there was corresponding decrease in the rate of browning reaction and the activity of PPO. The kinetic study indicates that PPO inhibition by L-cysteine is non-competitive. The results suggest that the L-cysteine is a time bound inhibitor of PPO, since its highest concentration (5 mM) gives protection up to 4 h having no further effect on the rate of browning reaction in apple juice. The assessment of radical-scavenging ability of L-cysteine demonstrated that it has high affinity towards a stable free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH·).
Description: 459-463
ISSN: 0975-0991 (Online); 0971-457X (Print)
Appears in Collections:IJCT Vol.13(5) [September 2006]

Files in This Item:
File Description SizeFormat 
IJCT 13(5) 459-463.pdf170.32 kBAdobe PDFView/Open

Items in NOPR are protected by copyright, with all rights reserved, unless otherwise indicated.