Chiang Mai Journal of Science, Faculty of Science, Chiang Mai University

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Paper Type	Contributed Paper
Title	Effect of L -cysteine, P otassium Metabisulfite, Ascorbic Acid and Citric Acid on Inhibition of Enzymatic Browning in Longan
Author	Nutkridta Pongsakul, Bundit Leelasart and Nuansri Rakariyatham*
Email	nuansri1@yahoo.com
Abstract: The effect of different anti-browning agents on partially purified longan polyphenol oxidase (PPO) activity was investigated by spectrophotometry, using catechol as a phenolic substrate. For this purpose, L-cysteine, potassium metabisulfite, ascorbic acid, and citric acid were used to inhibit the activity of longan PPO at different concentrations (0-10 mM). Lcysteine was found to be the most potent anti-browning agent (L-cysteine > potassium metabisulfite > ascorbic acid > citric acid). Pre-incubation of PPO with some anti-browning agents increased the extent of inhibition.
Start & End Page	137 - 141
Received Date	2005-04-12
Revised Date
Accepted Date	2005-09-25
Full Text	Download
Keyword	enzymatic browning, longan, polyphenol oxidase
Volume	Vol.33 No.1 (JANUARY 2006)
DOI
Citation	Pongsakul N.., Leelasart B.. and Rakariyatham N.., Effect of L -cysteine, P otassium Metabisulfite, Ascorbic Acid and Citric Acid on Inhibition of Enzymatic Browning in Longan, Chiang Mai J. Sci., 2006; 33(1): 137-141.
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Kinetic Parameters of Candida tropicalis TISTR 5306 for Ethanol Production Process Using an Optimal Enzymatic Digestion Strategy of Assorted Grade Longan Solid Waste Powder
page: 1036 - 1054
Author:Saengkae Wattanapanom, Jidapa Muenseema, Charin Techapun, Kittisak Jantanasakulwong, Vorapat Sanguanchaipaiwong, Thanongsak Chaiyaso, Prasert Hanmoungjai, Phisit Seesuriyachan, Julaluk Khemacheewakul, Rojarej Nunta, Sumeth Sommanee, Chatchadaporn Mahakuntha, Supavej Maniyom, Siriwat Jinsiriwanit, Churairat Moukamnerd and Noppol Leksawasdi *
Vol.46 No.6 (November 2019) View: 1,002 Download:1,395

Thermal Inactivation Kinetics of Peroxidase and Polyphenol Oxidase in Long Bean (Vigna sesquipedalis) and the Changes in their Activities during Storage
page: 881 - 890
Author:Lee Ting Hun, Shalom Wangrangsimakul, Waseem A. Wani, Ee Ling Yong, Ardawati Adnan, Eddie Ti Tjih Ta
Vol.44 No.3 (July 2017) View: 585 Download:381

Hexanal Vapours Suppress Spore Germination, Mycelial Growth, and Fungal-derived Cell Wall Degrading Enzymes of Postharvest Pathogens of Longan Fruit
page: 139 - 150
Author:Porntip Thavong, Douglas D. Archbold, Tanachai Pankasemsuk, Rumphan Koslanund
Vol.38 No.1 (JANUARY 2011) View: 627 Download:190

Partial Characterization of a New Peptide from Ivorian Red Onion that Inhibits Polyphenol Oxidase and Enzymatic Browning of Edible Yam (Dioscorea cayenensis-rotundata cv LongbÔ )
page: 464 - 475
Author:Sophie N. Gnangui , Sebastien L. Niamke and Lucien P. Kouame
Vol.37 No.3 (SEPTEMBER 2010) View: 587 Download:228

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