Your browser doesn't support javascript.
loading
Mostrar: 20 | 50 | 100
Resultados 1 - 1 de 1
Filtrar
Mais filtros

Base de dados
Ano de publicação
Tipo de documento
Intervalo de ano de publicação
1.
J Agric Food Chem ; 53(24): 9491-7, 2005 Nov 30.
Artigo em Inglês | MEDLINE | ID: mdl-16302767

RESUMO

The anhydrofructose pathway describes the degradation of glycogen and starch to 1,5-anhydro-D-fructose (1,5AnFru) and its further conversion to the enolone ascopyrone P (APP) via the transit intermediate ascopyrone M. The two products, 1,5AnFru and APP, were examined in this study for their effects in controlling the browning of selected fruits, vegetables, and beverages. The results showed that 1,5AnFru had an antibrowning effect in green tea and was able to slow turbidity development in black currant wine. APP proved to be an antibrowning agent comparable to kojic acid. It showed an antibrowning effect in a range of agricultural products, such as various cultivars of apple, pear, potato, lettuce, and varieties of green tea in an efficacy concentration range from 300 to 500 ppm. Mechanism studies indicated that, like kojic acid, APP showed inhibition toward plant polyphenol oxidase and was able to decolor quinones.


Assuntos
Frutose/análogos & derivados , Glicogênio/metabolismo , Reação de Maillard/efeitos dos fármacos , Amido/metabolismo , Camellia sinensis/efeitos dos fármacos , Catecol Oxidase/antagonistas & inibidores , Inibidores Enzimáticos/farmacologia , Frutose/metabolismo , Frutose/farmacologia , Frutas , Verduras
SELEÇÃO DE REFERÊNCIAS
DETALHE DA PESQUISA