Polyphenoloxidases in Jerusalem artichoke (Helianthus tuberosus L.)

British Food Journal

Volumn 107, Issue 9, 2005, Pages 693-701

  Tchoné, Michel ^a   Barwald G ^a   Meier, C ^b  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^b Senatsverwaltung für Bildung Jugend und Sport ^*  (Germany)

Author keywords

Food preservation; Vegetables

Indexed keywords

CITRUS LIMON; CYNARA SCOLYMUS; HELIANTHUS TUBEROSUS;

EID: 24644434415     PISSN: 0007070X     EISSN: None     Source Type: Journal    
DOI: 10.1108/00070700510615071     Document Type: Article

References (22)

1. Arslan, O. and Tozlu, I. (1997), "Substrate specificity, heat inactivation and inhibition of polyphenoloxidase from Anethum graveolens L.", Italian Journal of Food Science, Vol. 3 No. 9, pp. 249-53.
2. Cheftel, J.C., Cheftel, H. and Desnuelle, P. (1984), "Introduction á la biochimie et la technologie des aliments", Technique et Documentation- Lavoisier, Vol. 1, pp. 353-63.
3. Coseteng, M.Y. and Lee, C.Y. (1987), "Changes in apple polyphenoloxidase and polyphenol concentrations in relation to degree of browning", Journal of Food Science, Vol. 52 No. 4, pp. 985-9.
4. Fleming, S.E. and Grootwassink, J.W.D. (1979), "Preparation of high-fructose syrup from the tubers of the Jerusalem artichoke (Helianthus tuberosus)", CRC Critical Reviews in Food Science and Nutrition, pp. 1-28.
5. Geetika, S. (2003), "Polyphenoloxidase production and activity under high temperature exhotherm in vegetative organs of Thuja orientalis", Environmental Informatics Archives, Vol. 1, pp. 574-80.
6. Herrmann, K. (1976), "Über Verfärbung des Gemüses durch phenolische Inhaltsstoffe", Deutsche Lebensmittel-Rundschau, Vol. 72 No. 3, pp. 90-4.
7. Herrmann, K. (1978), "Vorkommen und Bedeutung von phenolischen Substanzen in Lebensmitteln", Lebensmittelindustrie, Vol. 25 No. 7, pp. 305-7.
8. McEvily, A., Iyengar, R. and Otwell, W.S. (1992), "Inhibition of enzymatic browning in food and beverages", Critical Reviews in Food Science and Nutrition, Vol. 32 No. 3, pp. 253-73.
9. Madani, W., Kermasha, S., Goetghebeur, M. and Tse, M. (1997), "Partial purification and characterization of a polyphenol esterase from Aspergillus niger", Process Biochemistry, Vol. 32 No. 1, pp. 61-9.
10. Palmer, J.K. (1963), "Banana polyphenoloxidase. Preparation and properties", Plant Physiology, Vol. 38, pp. 508-13.
11. Robles, A. (2000), "Phenoloxidase activity in strains of the hyphomycete Chalara paradoxa isolated from olive mill wastewater disposal ponds", Enzyme and Microbial Technology, Vol. 26, pp. 484-90.
12. Sanchez-Amat, A. and Solano, F. (1997), "A pluripotent polyphenoloxidase from the melanogenic marine alteromonas shares catalytic capabilities", Biochemical and Biophysical Research Communications, Vol. 240, pp. 787-92.
13. Sapers, G.M., Hicks, K.B., Phillips, J.G., Garzarella, L., Pondish, D.L., Matulaitis, R.M., McCormack, T.J., Sondey, S.M., Seib, P.A. and Ei-Atawy, Y.S. (1989), "Control of enzymic browning in apple with ascorbic acid derivatives, polyphenoloxidase inhibitors and complexing agents", Journal of Food Science, Vol. 54 No. 4, pp. 997-1001.
14. Sawistowski, J., Blank, G. and Murray, E.D. (1987), "Inhibition of enzymatic browning in extracts of Jerusalem Artichoke (Helianthus tuberosus L.)", Canadian Institute of Food Technology Journal, Vol. 20 No. 3, pp. 162-7.
15. Schneider, V. (1988), "Verhalten phenolischer Substanzen", Weinwirtschaft-Technik, Vol. 2, pp. 12-16.
16. Sheptovitsky, Y.G. and Brudvig, G.W. (1996), "Isolation and characterization of spinach photosystem II membrane-associated catalase and polyphenoloxidase", Biochemistry, Vol. 35, pp. 16255-63.
17. Son, S.M., Moon, K.D. and Lee, C.Y. (2000), "Kinetic study of oxalic acid inhibition on enzymatic browning", Journal of Agricultural and Food Science, Vol. 48, pp. 2071-4.
18. Sörensen, P.L. (1964), "Enzyme", in Rauen, E. (Ed.), Biochemisches Taschenbuch, Band 2, Springer, Berlin, p. 52, 96.
19. Stolzenburg, K. (2002a), "Topinambur II: Speicherkapazität der Knollen beeinflusst die Alkoholausbeute", Kleinbrennerei, Vol. 6, pp. 11-12.
20. Stolzenburg, K. (2002b), "Topinambur III: Zusammensetzung der Schlempe", Kleinbrennerei, Vol. 7, pp. 10-11.
21. Vámos-Vigyázó, L. (1981), "Polyphenoloxidase and peroxidase in fruits and vegetables", CRC Critical Reviews in Food Sciences and Nutrition, Vol. 15 No. 1, pp. 49-127.
22. Whitaker, J.R., Chang, Y. and Lee, C.H. (1995), "Recent advances in chemistry of enzymatic browning", in Whitaker, J.R., Chang, Y. and Lee, C.H. (Eds), Enzymatic Broning and Its Prevention, ACS Symposium Series 600, American Chemical Society, Washington, DC, p. 2.