Studies on Non-enzymic Browning of Foods
نویسندگان
چکیده
منابع مشابه
Effect of Nucleotides on Enzymic Browning in Potato Slices.
Freshly cut slices darken as a result of oxidation of endogenous phenols in reactions catalyzed by polyphenol oxidase. Ascorbic acid, thiols, and other reducing substances prevent enzymic darkening (5, 17). Earlier studies showed that ATP substantially decreased browning in plant tissues, apparently via the reduction of quinones (14). ATP itself is not a reducing agent. The reducing compound is...
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Abstract 120 day storage experiment at 4°C, 22°C and 40°C of cloudy apple juice without AA added or juice with 0.006% or 0.024% (w/w) AA added was conducted. The content of polyphenols, 5-(hydroxymethyl)furaldehyde (5-HMF), ascorbic acid, and the color were assessed by HPLC and other analysis techniques. The formation of new particles in juice during storage was studied by electronic scan micro...
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چکیده ندارد.
15 صفحه اولNon-enzymic protein phosphorylation
Incubation of 6-phosphogluconate dehydrogenase from Candida utilis with either acetyl phosphate, 1,3-diphosphoglycerate or carbamoyl phosphate results in the phosphorylation of the protein. The binding of one phosphate residue per enzyme subunit does not affect significantly the kinetic properties, but makes the enzyme less reactive toward thiol reagents, trypsin and pyridoxal 5'-phosphate. We ...
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ژورنال
عنوان ژورنال: Journal of the agricultural chemical society of Japan
سال: 1968
ISSN: 0002-1407,1883-6844
DOI: 10.1271/nogeikagaku1924.42.2_r9