Studies on the Enzymic Browning of Apples II. Properties of Apple Polyphenoloxidase
Open Access
- 1 January 1964
- journal article
- research article
- Published by CSIRO Publishing in Australian Journal of Biological Sciences
- Vol. 17 (2) , 360-371
- https://doi.org/10.1071/bi9640360
Abstract
The properties of a particulate polyphenoloxidase preparation from young apple fruit have been investigated. Chlorogenic acid, D-catechin, and hydrocaffeic acid were found to be the substrates most rapidly oxidized by this preparation, but its action on a number of other phenolic compounds was also investigated. The inhibition of the oxidation of phenolic compounds by cysteine and other thiol compounds was studied in detail.Keywords
This publication has 1 reference indexed in Scilit:
- The action of potato phenolase on flavonoid compoundsJournal of the Science of Food and Agriculture, 1959