천연식품으로부터 새로운 감자의 효소적 갈변의 방지제를 탐색하기 위하여 양파추출물의 감자 polyphenol oxidase(PPO, o-diphenol: O2 oxidoreductase, EC 1.10.3.1)의 저해효과를 조사하였다. 양파추출물을 첨가한 감자는 갈변이 대조구에 비하여 현저히 저하되었다. 그리고 신선한 양파추출물의 갈변저해 효과보다 열처리한 양파추출물의 갈변저해 효과가 현저하였다. 온도를 달리하여 열처리한 양파추출물의 갈변 저해효과를 측정한 결과, 열처리한 온도가 높아짐에 따라서 감자의 갈변 저해효과가 높았으며, 이는 열처리된 양파추출물이 감자의 ...
천연식품으로부터 새로운 감자의 효소적 갈변의 방지제를 탐색하기 위하여 양파추출물의 감자 polyphenol oxidase(PPO, o-diphenol: O2 oxidoreductase, EC 1.10.3.1)의 저해효과를 조사하였다. 양파추출물을 첨가한 감자는 갈변이 대조구에 비하여 현저히 저하되었다. 그리고 신선한 양파추출물의 갈변저해 효과보다 열처리한 양파추출물의 갈변저해 효과가 현저하였다. 온도를 달리하여 열처리한 양파추출물의 갈변 저해효과를 측정한 결과, 열처리한 온도가 높아짐에 따라서 감자의 갈변 저해효과가 높았으며, 이는 열처리된 양파추출물이 감자의 PPO 활성을 저하시킴에 기인하였다. 투석한 양파추출물의 갈변저해효과는 투석전의 양파추출물의 갈변저해효과에 비해 현저히 저하되었으며, 이는 양파추출물에 존재하는 항갈변효소가 저분자물질로 추정되었다. pH가 높아짐에 따라 감자 PPO에 대한 저해효과는 저하되었다. 그리고 양파추출물의 사용한 기질에 관계없이 열처리한 양파추출물의 감자 PPO에 대한 저해효과가 높았다. 열처리한 양파추출물이 감자의 갈변저해효과가 큰 양상은 여전히 변하지 않음을 알 수 있었다. 양파추출물은 감자 PPO에 대하여 비경쟁저해를 나타내었다. K_(m)치는 1.25 ㎎/㎖였다.
천연식품으로부터 새로운 감자의 효소적 갈변의 방지제를 탐색하기 위하여 양파추출물의 감자 polyphenol oxidase(PPO, o-diphenol: O2 oxidoreductase, EC 1.10.3.1)의 저해효과를 조사하였다. 양파추출물을 첨가한 감자는 갈변이 대조구에 비하여 현저히 저하되었다. 그리고 신선한 양파추출물의 갈변저해 효과보다 열처리한 양파추출물의 갈변저해 효과가 현저하였다. 온도를 달리하여 열처리한 양파추출물의 갈변 저해효과를 측정한 결과, 열처리한 온도가 높아짐에 따라서 감자의 갈변 저해효과가 높았으며, 이는 열처리된 양파추출물이 감자의 PPO 활성을 저하시킴에 기인하였다. 투석한 양파추출물의 갈변저해효과는 투석전의 양파추출물의 갈변저해효과에 비해 현저히 저하되었으며, 이는 양파추출물에 존재하는 항갈변효소가 저분자물질로 추정되었다. pH가 높아짐에 따라 감자 PPO에 대한 저해효과는 저하되었다. 그리고 양파추출물의 사용한 기질에 관계없이 열처리한 양파추출물의 감자 PPO에 대한 저해효과가 높았다. 열처리한 양파추출물이 감자의 갈변저해효과가 큰 양상은 여전히 변하지 않음을 알 수 있었다. 양파추출물은 감자 PPO에 대하여 비경쟁저해를 나타내었다. K_(m)치는 1.25 ㎎/㎖였다.
This study was conducted to analyze the effectiveness of inhibition of polyphenol oxidase from potato by onion. Potato was added 0.2M catechol as substrate, then dipping water, fresh onion extract. In result, dipping fresh onion extract effects of anti-browning higher than dipping water. The effect ...
This study was conducted to analyze the effectiveness of inhibition of polyphenol oxidase from potato by onion. Potato was added 0.2M catechol as substrate, then dipping water, fresh onion extract. In result, dipping fresh onion extract effects of anti-browning higher than dipping water. The effect of various chemicals, fresh onion extract and heated onion extract on anti-browning from potato PPO activities were investigated. Dipping in potassium sorbate, citric acid, ascorbic acid have small anti-browning effect, but dipping in sodium pyrosulfate have large anti-browning effect. And the anti-browning effect of heated onion extract is superior to fresh onion extract. The effect of various on temperature onion on anti-browning from potato PPO activities were investigated. According to high temperature, the anti-browning effect is distinguished. It means potato's browning is inhibited that much. Reacted by heated onion extract crudely is inhibited PPO's activities, with a witness. But according to dilution, inhibition degree is week. The inhibitory activity of onion extract was decreased after dialysis. The effects of buffer solution's pH on the browning of PPO extracted from potato were investigated. According to alkalinize, the inhibitory activity of onion extract was decreased. The effects of substrate as catechol, 4-methylcatechol, resocinol, chlorogenic acid on the browning of PPO extracted from potato were investigated. It assume an aspect of the anti-browning effect of heated onion extract is superior to fresh onion extract. The effects of substrate concentration on the browning of PPO extracted from potato were investigated. The result of that non-competition inhibitory by scheme Lineweaver-Burk plot. And the value of K_(m) is 1.25.
This study was conducted to analyze the effectiveness of inhibition of polyphenol oxidase from potato by onion. Potato was added 0.2M catechol as substrate, then dipping water, fresh onion extract. In result, dipping fresh onion extract effects of anti-browning higher than dipping water. The effect of various chemicals, fresh onion extract and heated onion extract on anti-browning from potato PPO activities were investigated. Dipping in potassium sorbate, citric acid, ascorbic acid have small anti-browning effect, but dipping in sodium pyrosulfate have large anti-browning effect. And the anti-browning effect of heated onion extract is superior to fresh onion extract. The effect of various on temperature onion on anti-browning from potato PPO activities were investigated. According to high temperature, the anti-browning effect is distinguished. It means potato's browning is inhibited that much. Reacted by heated onion extract crudely is inhibited PPO's activities, with a witness. But according to dilution, inhibition degree is week. The inhibitory activity of onion extract was decreased after dialysis. The effects of buffer solution's pH on the browning of PPO extracted from potato were investigated. According to alkalinize, the inhibitory activity of onion extract was decreased. The effects of substrate as catechol, 4-methylcatechol, resocinol, chlorogenic acid on the browning of PPO extracted from potato were investigated. It assume an aspect of the anti-browning effect of heated onion extract is superior to fresh onion extract. The effects of substrate concentration on the browning of PPO extracted from potato were investigated. The result of that non-competition inhibitory by scheme Lineweaver-Burk plot. And the value of K_(m) is 1.25.
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