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Inhibition of mushroom polyphenoloxidase by ascorbic acid derivatives

Inhibition of mushroom polyphenoloxidase by ascorbic acid derivatives

Journal of food science: an official ication of the Institute of Food Technologists 53(3): 765-767

Ascorbic acid (AA), dehydroascorbic acid (dehydroAA), isoascorbic acid (isoAA), ascorbic acid-2-phosphate (AA-2- PO4), and ascorbic acid-2-sulfate (AA-2-SO4) were tested as inhibitors of mushroom polyphenoloxidase (PPO). Kinetic analysis indicated that AA and isoAA were more effective than dehydroAA. The half times (t1/2) that decreased 50% of PPO activity for AA, isoAA and dehydroAA were 2.5, 3.1, and 1.9 hr, respectively, and the concentrations that inhibited half of PPO activity were as follows: ascorbic acid, 0.04 mM, isoAA, 0.25 mM; and dehydroAA, 7.5 mM. Electron spin resonance studies demonstrated that the Cu2+ of PPO was reduced to Cu+ by AA. AA-2-PO4 and AA-2-SO4 were not inhibitors for PPO. However, the digestion of AA-2-PO4 with acid phosphatase yielded AA to inhibit PPO activity. AA-2-SO4 was found to be a poor substrate for sulfatase.

Accession: 001619660

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DOI: 10.1111/j.1365-2621.1988.tb08951.x

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