Effect of the Browning System of Catechol-Polyphenol Oxidase on α-Amylase

Effect of emzymatic browning reaction products on α-amylase was investigated with the browning systems of catechol-polyphenol oxidase and catechol-polyphenol oxidase-amino acid.1. The browning reaction solution of catechol-polyphenol oxidase system inhibited α-amylase activity. Both dialyzable and nondialyzable fractions of the browning system inhibited α-amylase activity, the latter showing more inhibitory effect on α-amylase than the former.2. The browning reaction solution of catechol-polyphenol oxidase-amino acid system inhibited α-amylase activity. However the effect was less marked than that of catechol-polyphenol oxidase system and their activities were dependent on amino acids used in the reaction system.3. The browning reaction solution of catechol-polyphenol oxidase system was fractionated into two pigments (P-1, P-2) by gel-filtration on Sephadex G-25. The higher molecular pigment (P-1) showed a little more inhibitory effect on α-amylase activity than the lower molecular pigment (P-2).