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KMID : 1160620010060010016
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Preventive Nutrition and Food Science
2001 Volume.6 No. 1 p.16 ~ p.18
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Prevention of Browning in Mushroom by Onion Extract
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Lee Min-Kyung
Park In-Shik
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Abstract
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The inhibitory effect of onion extract on mushroon tyrosinase activity was investigated. The enzyme activity was inhibited by 96.3% with th addition of onion extract. The inhibitor action of onion extract toward mushroom tyrosinase activity slightly increased after heat treatment at 100℃ for 10 mn (97.5%) and decreased after incubation of the extract at pH 2.3 for 3hrs (79.9%). However, the inhibitor action of the extract after dialysis decreased to18.8%. The onion extract showed drastic inhibition of the browning in mushroom.
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KEYWORD
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mushroom tyrosinase, inhibition, onion extract
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