CYSTEINE AS AN INHIBITOR OF POLYPHENOL OXIDASE

Journal of Food Biochemistry

Volumn 13, Issue 1, 1989, Pages 65-75

  DUDLEY, EVERETT D ^a   HOTCHKISS, JOSEPH H ^a  

^a Cornell University ^*  (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84986520373     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.1989.tb00385.x     Document Type: Article

References (12)

1. A rapid assay for catechol oxidase and lactase using 2‐nitro‐5‐thiobenzoic acid
2. Effect of ascorbic acid, sodium bisulfite, and thiol compounds on mushroom polyphenol oxidase
3. Polyphenol oxidase of d'Anjou pears
4. Inhibition of enzymatic browning of chlorogenic acid solutions with cysteine and glutathione
5. Effect of thiol compounds on melanin formation by tyrosinase
6. Effect of proteins, protein hydrolyzates and amino acids on o‐dihydroxyphenolase activity of polyphenol oxidase of mushroom, avocado and banana
7. Cysteine as an inhibitor of browning in pear juice concentrate
8. Isoenzymes of banana polyphenol oxidase
9. Cysteine inhibition of enzymatic blackening with polyphenol oxidase from potatoes
10. Inhibition of PPO by sulfite
11. Polyphenol oxidase and peroxidase in fruits and vegetables