|
KMID : 0613820120220111451
|
|
Journal of Life Science
2012 Volume.22 No. 11 p.1451 ~ p.1455
|
|
|
Inhibition of Enzymatic Browning of Crown Daisy by Maillard Reaction Products
|
|
Kim Ji-Hae
Song Hyeon-Seung
Park In-Shik
|
|
|
Abstract
|
|
|
|
The study was conducted to investigate the effect of Maillard reaction products (MRPs) on enzymatic browning of crown daisy (Chrysanthmum coronarium var. spatiosum). The MRPs prepared by heating various amino acid and sugar at 90℃ caused a strong inhibitory effect on crown daisy polyphenol oxidase (PPO, σ-diphenol oxygen oxidoreductase, EC 1.10.3.1). As the reaction time of the solution containing glycine and glucose increased at 90℃, the production of MRPs was increased, whereas the amounts of glycine and glucose were decreased. Accordingly, the inhibitory effect of crown daisy PPO activity by MRPs was increased as the amounts of synthesized MRPs were increased. The MRPs synthesized from the various amino acids and sugars significantly reduced the PPO activity, particularly MRPs prepared by glutamine and xylose. The Michealis-Menten constant value (K_m) of crown daisy PPO with catechol as a substrate was 22.0 mM, and MRPs were a noncompetitive inhibitor against crown daisy PPO.
|
|
|
KEYWORD
|
|
|
Crown daisy, polyphenol oxidase, Maillard reaction products, enzyme inhibitor
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|