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Action of A ring‐cleaving oxygenase in preventing oxidative darkening of apple juice

1969; Wiley; Volume: 20; Issue: 10 Linguagem: Inglês

10.1002/jsfa.2740201015

1097-0010

Stanley Kelly, Bernard J. Finkle,

Photosynthetic Processes and Mechanisms

Abstract Prevention of browning of apple juice by catechol oxidase was brought about through enzymic cleavage of the aromatic ring of juice‐darkening constituents. Protocatechuate‐3,4‐dioxygenase in the presence of ascorbate oxidatively attacked the catechol compounds in juice, nullifying their darkening capacity.