褐变
多酚氧化酶
酶
化学
生物化学
儿茶酚氧化酶
多酚
氧化还原
酪氨酸酶
氧化酶试验
食品科学
有机化学
抗氧化剂
过氧化物酶
作者
Andrew Tilley,Mark P. McHenry,Julia Anwar McHenry,Vicky Solah,K.L. Bayliss
标识
DOI:10.1016/j.crfs.2023.100623
摘要
Enzymatic browning is a biological process that can have significant consequences for fresh produce, such as quality reduction in fruit and vegetables. It is primarily initiated by polyphenol oxidase (PPO) (EC 1.14.18.1 and EC 1.10.3.1) which catalyses the oxidation of phenolic compounds. It is thought that subsequent non-enzymatic reactions result in these compounds polymerising into dark pigments called melanins. Most work to date has investigated the kinetics of PPO with anti-browning techniques focussed on inhibition of the enzyme. However, there is substantially less knowledge on how the subsequent non-enzymatic reactions contribute to enzymatic browning. This review considers the current knowledge and recent advances in non-enzymatic reactions occurring after phenolic oxidation, in particular the role of non-PPO substrates. Enzymatic browning reaction models are compared, and a generalised redox cycling mechanism is proposed. The review identifies future areas for mechanistic research which may inform the development of new anti-browning processes.
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