Monitoring the apple polyphenol oxidase-modulated adduct formation of phenolic and amino compounds

Food Chemistry

Volumn 194, Issue , 2016, Pages 76-85

  Reinkensmeier, Annika ^a,b   Steinbrenner, Katrin ^a,c   Homann, Thomas ^a   Bußler, Sara ^d   Rohn, Sascha ^b   Rawel, Hashadrai M ^a  

^a UNIVERSITY OF POTSDAM   (Germany)

^b UNIVERSITY OF HAMBURG   (Germany)

^c BioAnalyt GmbH   (Germany)

^d LEIBNIZ INSTITUTE FOR AGRICULTURAL ENGINEERING AND BIOECONOMY ATB   (Germany)

Author keywords

Apple polyphenoloxidase; Functionality; Phenolamino adducts; Post translational protein modification

Indexed keywords

DEGRADATION; FOOD PRODUCTS; PHENOLS; PROTEINS;

ANTIOXIDANT PROPERTIES; DEGRADATION MECHANISM; ENZYMATIC ACTIVITIES; FUNCTIONAL PROPERTIES; FUNCTIONALITY; PHENOLAMINO-ADDUCTS; POLYPHENOL OXIDASE; PROTEIN MODIFICATIONS;

FRUITS;

AMINE; CATECHOL OXIDASE; PHENOL DERIVATIVE; ANTIOXIDANT; PLANT EXTRACT;

APPLE; ARTICLE; ENZYME ACTIVITY; ENZYME ASSAY; ENZYME DEGRADATION; FOOD QUALITY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; PROTEIN MODIFICATION; CHEMISTRY; FRUIT; MALUS; OXIDATION REDUCTION REACTION; PHYSIOLOGY; PROTEIN PROCESSING;

MALUS X DOMESTICA;

ANTIOXIDANTS; FRUIT; MALUS; OXIDATION-REDUCTION; PHENOLS; PLANT EXTRACTS; PROTEIN PROCESSING, POST-TRANSLATIONAL;

EID: 84939430791     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.07.145     Document Type: Article

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