Preventive Nutrition and Food Science
- Volume 2 Issue 3
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- Pages.232-235
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- 1997
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- 2287-1098(pISSN)
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- 2287-8602(eISSN)
An Effects of Enzymatic Browning Reaction Products of Potato on the Antimutagenesis
- Ham, Seung-Shi (Division of Food Science and Biotechnology, Kangwon National University) ;
- Park, Kun-Pyo (Division of Food Science and Biotechnology, Kangwon National University) ;
- Park, Book-Kil (Division of Food Science and Biotechnology, Kangwon National University) ;
- Deoghwan Oh (Division of Food Science and Biotechnology, Kangwon National University)
- Published : 1997.09.01
Abstract
This study was investigated to determine antimutagenic effects of enzymatic browning reaction products (PEBRPs) obtained by reaction of polyphenol compouns with oxidase extracted from potato. Catechol (Ca) PEBRPs showed the strongeest inhibitor effects with 90% inhibition on benzo-(