Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Inhibition of Enzymatic Browning of Taro (Colocasia antiquorum var. esculenta) by Maillard Reaction Products from Glycine and Glucose

Glycine과 Glucose의 Maillard Reaction Products에 의한 토란의 효소적 갈변 저해

  • Published : 2004.07.01
Download PDF
⟨ Previous Next ⟩

Abstract

The inhibitory effect of MRPs (Maillard reaction products) on enzymatic browning of taro was investigated. The MRPs prepared by heating glycine and glucose at 9$0^{\circ}C$ for 7 hr exhibited a strong inhibitory effect on taro polyphenol oxidase (PPO). The maximum inhibitory activity of MRPs against taro PPO was detected toward (＋)-catechin, catechol, 4-methylcatechol followed by L-$\beta$-3,4-dihydroxyphenylalanine (L-DOPA) and pyragallol as a substrate. The MRPs synthesized from fructose and glucose with glycine as a amino acid significantly reduced the taro PPO activity. MRPs prepared by higher glycine or glucose concentration showed stronger inhibition against taro PPO. Increasing reaction time of the glycine and glucose promoted the inhibitory effect of MRPs against the PPO activity of taro, whereas the color formation was gradually increased.

토란으로부터 polyphenol oxidase를 추출하여 Maillard reation products(MRPs)가 토란 PPO에 미치는 영향을 조사하였다. 토란 PPO에 대한 MRPs의 저해 효과는 사용한 기질이 (+)-catechin, catechol인 경우에 높게 나타났다. 그리고 MRPs의 토란 PPO 저해 효과는 당의 종류를 달리하여 생성한 MRPs 중에서 fructose와 glucose로 제조한 MRPs의 첨가시 가장 높았으며, glycine과 glucose의 농도가 높아질수록 저해 효과가 증가하였다. 반응 시간에 따른 MRPs의 저해 효과를 조사한 결과, 반응 시간이 길어질수록 MRPs의 변색 정도가 높아졌으며, 이에 따라서 토란 PPO에 대한 저해 효과도 증가하였다.

Keywords

References

  1. Adv Food Res. v.19 Food browning as a polyphenol reaction Mathew AG;Parpia AB https://doi.org/10.1016/S0065-2628(08)60031-2
  2. J Agric Food Chem v.48 Characterization of catecholase and cresolase activities of eggplant polyphenol oxidase Perez-Gilabert M;Carmona FG https://doi.org/10.1021/jf990292r
  3. Enzymatic browning and its prevention v.10 Lee CY;Walker JRL
  4. Trends Food Sci Technol v.11 Review of non-enzymatic browning and antioxidant capacity in processed foods Manzocco L;Calligaris S;Mastrocola D;Nicoli MC;Lerici CR https://doi.org/10.1016/S0924-2244(01)00014-0
  5. CRC Crit Rev Food Sci Nutr v.15 Polyphenol oxidase and peroxidase in fruits and vegetables Vamos-Vigyazo L https://doi.org/10.1080/10408398109527312
  6. Plant Physiol v.52 Purification and properties of two polyphenol oxidase from bartlett pears Rivas NDJ;Whitaker JR https://doi.org/10.1104/pp.52.5.501
  7. Food Technol v.47 Scientific status summary. Browning of foods: control by sulfites, antioxidants and other means Sapers GM
  8. Am J Med v.81 Prevalence of sensitivity to sulfiting agents in asthmatic patients Bush RK;Taylor SL;Holden K;Nordlee JA;Busse WW https://doi.org/10.1016/0002-9343(86)90351-7
  9. J Agric Food Chem v.38 Inhibition of polyphenol oxidase activity and browning by honey Oszmianski J;Lee CY https://doi.org/10.1021/jf00100a002
  10. J Agric Food Chem v.38 Inhibition of grape polyphenol oxidase by several aliphatic alcohols Valero E;Varon R;Gracia-Carmona F https://doi.org/10.1021/jf00094a042
  11. J Food Sci v.50 Effect of protein, protein hydrolyzate and amino acids on dihydroxyphenolase activity of polyphenol oxidase of mushroom, avocado and banana Kahn V https://doi.org/10.1111/j.1365-2621.1985.tb13288.x
  12. Food Chem v.53 Maillard reaction products inhibit apple polyphenoloxidase Tan BK;Harris ND https://doi.org/10.1016/0308-8146(95)93932-H
  13. Scientia Hort v.47 Postharvest retention of the red color of litchi fruit pericarp Zauberman G;Ronen R;Akerman M;Weksler A;Rot I;Fuch Y https://doi.org/10.1016/0304-4238(91)90030-3
  14. Food Chem v.84 Effect of glutathione and Maillard reaction products prepared from glucose or fructose with glutathione on polyphenoloxidase from apple-I: Enzymatic browning and enzyme activity inhibition Billaud C;Brun-Merimee S;Louarme L;Nicolas J https://doi.org/10.1016/S0308-8146(03)00206-1
  15. Lebensm-Wiss.u-Technol v.47 Inhibition of polyphenoloxidase from apple by Maillard reaction products prepared from glucose or fructose with L-cysteine under various conditions of pH and temperature Billaud C;Maraschin C;Nicolas J
  16. Food Chem v.81 Inhibitory effect of unheated and heated D-glucose, D-fructose and L-cysteine solutions and Maillard reaction product model systems on polyphenoloxidase from aple-I. Enzymetic browning and enzyme activity inhibition using spectrophotometric and polarographic methods Billaud C;Roux E;Brun-Merimee S;Maraschin C;Nicolas J
  17. Food Chem v.72 Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence Morales FJ;Jimenez-Perez S https://doi.org/10.1016/S0308-8146(00)00239-9
  18. Food Chem v.64 A comparative study of polyphenoloxidase from taro (Colocasia esculenta) and potato (Solanum tuber osum var. Romano) Duangmal K;Owusu Apenten RK https://doi.org/10.1016/S0308-8146(98)00127-7

Cited by

  1. Quality Characteristics of Toranbyung with Different Boiling Periods and Types of Gomyeong vol.26, pp.4, 2013, https://doi.org/10.9799/ksfan.2013.26.4.985