Journal of Food Science · 1965 · 88 citations · 4 references
AgricultureBiochemistryFood ScienceEnzymologyMetabolismRedox BiochemistryColor ChemistryEnzymatic BrowningOxidation ReactionsOxidative Enzymes In FoodsSulfur CompoundsBrowning Reaction MechanismMushroom BrowningOxidative Browning PreventionPh DependencePolyphenol Oxidase ActivityPolyphenol Oxidase InactivationPolyphenol OxidasesSulfite Chemistry
SUMMARY The effect of sulfite on the reaction of mushroom polyphenol oxidase with o‐diphenols was studied in model systems at pH 6.5. Spectrophotometric, manometric, chromographic, electrophoretic, and radiosotopic evidence is presented that sulfite prevented browning in the systems by combining with the enzymatically produced o‐quinones and stopping their condensation to melanins. During preincubation of polyphenol oxidase with sulfite a gradual loss of the property of the enzyme to cause browning was observed.
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