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KMID : 0380619850170030232
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Korean Journal of Food Science and Technology
1985 Volume.17 No. 3 p.232 ~ p.236
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Inhibiting Pattern of Dopachrome Formation as Influenced by Sodium Benzoate in Raw Potato Tubers
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Abstract
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The inhibiting properties of sodium benzoate on the dopachrome formation were investigated with crude enzyme preparations from homogenized tissues of raw potato tubers. The % inhibitin of dopachrome formation was increased with increasing concentrations of sodium benzoate and decreasing concentrations of substrate, 3,4-dihydroxyphenylalanine(DOPA). The inhibiting action was gradually reduced with increasing temperature. Dopachrome formation tended to be greatly inhibited in the range of pH 3-5, while it revealed a sharp increase above pH 6. The results suggested that sodium benzoate might compete with the substrate for the enzyme.
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