Li, G.P. and Zhou, D. and Kan, L.N. and Wu, Y.W. and Fan, J.F. and Ouyang, J. (2017) Competitive inhibition of phytic acid on enzymatic browning of chestnut (Castanea mollissima Blume). Acta Alimentaria, 46 (1). pp. 100-108. ISSN 0139-3006
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Abstract
The inhibitory effects of phytic acid (PA) on the browning of fresh-cut chestnuts and the associated mechanisms of PA on polyphenol oxidase (PPO) and peroxidase (POD) activities were investigated. The enzymatic browning of chestnut surfaces and interiors was suppressed by soaking shelled and sliced chestnuts in a PA solution. The specific activities of PPO and POD extracted from chestnuts declined due to inhibition by PA. PA was determined to be a competitive inhibitor of both PPO and POD by Lineweaver-Burk plots. The binding modes of PA with PPO and POD were analysed by AutoDock 4.2.
| Item Type: | Article |
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| Subjects: | Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia |
| Depositing User: | Erika Bilicsi |
| Date Deposited: | 28 Feb 2017 19:08 |
| Last Modified: | 31 Mar 2018 23:15 |
| URI: | http://real.mtak.hu/id/eprint/49701 |
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