Inhibitory effect of unheated and heated D-glucose, D-fructose and L-cysteine solutions and Maillard reaction product model systems on polyphenoloxidase from apple.: II.: Kinetic study and mechanism of inhibition

被引：29

作者：

Roux, E ^{[1
]}

Billaud, C ^{[1
]}

Maraschin, C ^{[1
]}

Brun-Mérimee, S ^{[1
]}

Nicolas, J ^{[1
]}

机构：

[1] Conservatoire Natl Arts & Metiers, Lab Biochim Ind & Agroalimentaire, F-75141 Paris 03, France

来源：

FOOD CHEMISTRY | 2003年 / 81卷 / 01期

关键词：

Maillard reaction products; cysteine; apple PPO; inhibition kinetic; mixed-type inhibition; copper; chelation;

D O I：

10.1016/S0308-8146(02)00377-1

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A previous study showed that Maillard reaction products (MRP) derived from equimolar glucose or fructose and L.-cysteine model solutions (1 M) were potent inhibitors of polyphenoloxidase (PPO) from apple. In the present paper, a kinetic study was undertaken of the behaviour of a Michaelis-Menten PPO-catalyzed reaction in the presence of MRP heated at 90degreesC for various times (2-39 h), using 4-methylcatechol as the substrate. Results obtained revealed that both MRP systems were mixed-type inhibitors, the glucose/cysteine model solution being the most effective one. Activity of preincubated PPO at 0degreesC for different times with either heated L-cysteine or MRP was only slightly restored via exhaustive dialysis. Recovery of enzyme activity was more marked when cupric ions were added to the reaction medium. Possible mechanisms of inhibition of PPO activity by MRP are discussed, in relation to chelation of cupric ions. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：51 / 60

页数：10

共 3 条

[1] Inhibitory effect of unheated and heated D-glucose, D-fructose and L-cysteine solutions and Maillard reaction product model systems on polyphenoloxidase from apple.: I.: Enzymatic browning and enzyme activity inhibition using spectrophotometric and polarographic methods
Billaud, C
Roux, E
Brun-Mérimee, S
Maraschin, C
Nicolas, J
[J]. FOOD CHEMISTRY, 2003, 81 (01) : 35 - 50
[2] Effect of glutathione and Maillard reaction products prepared from glucose or fructose with glutathione on polyphenoloxidase from apple -: II.: Kinetic study and mechanism of inhibition
Brun-Mérimée, S
Billaud, C
Louarme, L
Nicolas, J
[J]. FOOD CHEMISTRY, 2004, 84 (02) : 235 - 241
[3] Inhibition of polyphenoloxidase from apple by Maillard reaction products prepared from glucose or fructose with L-cysteine under various conditions of pH and temperature
Billaud, C
Maraschin, C
Nicolas, J
[J]. LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2004, 37 (01): : 69 - 78

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