PMID: 404775Feb 25, 1977

Studies on enzymic browning of potatoes (Solanum tuberosum). I. Phenoloxidases and phenolic compounds from different varieties (author's transl)

Zeitschrift Für Lebensmittel-Untersuchung Und -Forschung
G Matheis, H D Belitz

Abstract

31 samples of potato varieties with slow, medium and fast rates of browning were studies. Characteristic enzyme patterns were obtained from polyacrylamide gel electrophoresic of the phenoloxidases of varieties with different discolouration rates. The differences lie mainly in the intensities of the enzyme bands. The qualitative determinaiton of the phenols showed no significant differences. Tyrosine, chlorogenic acid and caffeic acid produce coloured oxidation products; the characteristic colour gradations of in vivo browning were only observed in the presence of tyrosine. It is concluded that the same reactions take place during the discolouration of all the varieties.

References

Apr 7, 1975·Zeitschrift Für Lebensmittel-Untersuchung Und -Forschung·G Matheis, H D Belitz
Aug 1, 1957·The Biochemical Journal·G CERIOTTI, L SPANDRIO
Jun 6, 1952·Science·G Johnson, L A Schaal

Related Concepts

Chlorogenic acid
Color
Catechol Oxidase
Esculin
Oxidation-Reduction
Phenols
Scopoletin
Tyrosine
Vegetables

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