Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Inhibiting Pattern of Dopachrome Formation as Influenced by Sodium Benzoate in Raw Potato Tubers

감자괴경에서 Sodium Benzoate에 의한 Dopachrome형성 억제 패턴

  • Moon, Young-Sook (Department of Food and Nutrition, Duksung Women's College) ;
  • Lee, Mie-Soon (Department of Food and Nutrition, Duksung Women's College)
  • 문영숙 (덕성여자대학 식품영양학과) ;
  • 이미순 (덕성여자대학 식품영양학과)
  • Published : 1985.06.01
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Abstract

The inhibiting properties of sodium benzoate on the dopachrome formation were investigated with crude enzyme preparations from homogenized tissues of raw potato tubers. The % inhibition 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.

Dopachrome형성에 미치는 sodium benzoate의 억제작용을 감자괴경조직을 마쇄하여 얻은 crude enzyme preparation을 사용하여 조사하였다. Dopachrome 형성의 억제정도는 sodium benzoate 농도를 증가시키고 기질(DOPA)의 농도를 감소시킴에 따라 증가하였다. pH 3-6 사이에서 억제정도는 매우 컸고 반면 pH 6 이상에서 dopachrome 형성은 급속히 증가하였다. 억제작용은 온도가 증가함에 따라 서서히 감소하였다. 본 실험결과에서 sodium benzoate는 기질인 DOPA와 효소에 대하여 경쟁적으로 작용한다고 시사되었다.

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