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Effect of L -cysteine, P otassium Metabisulfite, Ascorbic Acid and Citric Acid on Inhibition of Enzymatic Browning in Longan
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 |
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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.
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Start & End Page |
137 - 141 |
Received Date |
2005-04-12 |
Revised Date |
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Accepted Date |
2005-09-25 |
Full Text |
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Keyword |
enzymatic browning, longan, polyphenol oxidase |
Volume |
Vol.33 No.1 (JANUARY 2006) |
DOI |
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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 Journal of Science, 2006; 33(1): 137-141. |
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