INHIBITION OF POLYPHENOL OXIDASE AND THE BROWNING CONTROL OF LITCHI FRUIT BY GLUTATHIONE AND CITRIC-ACID

Authors
JIANG YM FU JR
Citation
Ym. Jiang et Jr. Fu, INHIBITION OF POLYPHENOL OXIDASE AND THE BROWNING CONTROL OF LITCHI FRUIT BY GLUTATHIONE AND CITRIC-ACID, Food chemistry, 62(1), 1998, pp. 49-52
Citations number
24
Categorie Soggetti
Food Science & Tenology","Nutrition & Dietetics","Chemistry Applied
Journal title
Food chemistry → ACNP
ISSN journal
03088146
Volume
62
Issue
1
Year of publication
1998
Pages
49 - 52
Database
ISI
SICI code
0308-8146(1998)62:1<49:IOPOAT>2.0.ZU;2-M
Abstract
Polyphenol oxidase (PPO, EC 1.10.3.2) from litchi peel was partially p urified by ammonium sulfate fractionation and gel filtration, and a 16 -fold purification of PPO achieved. The use of 10 mmol litre(-1) gluta thione and 100 mmol litre(-1) citric acid was found to give good contr ol of the browning of litchi fruit and 80-85% inhibition of PPO observ ed. Application of glutathione in combination with citric acid is reco mmended as a way of slowing the browning of litchi fruit. (C) 1998 Els evier Science Ltd. All rights reserved.