Ph com - control sdn ingibt enz. oxid
4 important questions on Ph com - control sdn ingibt enz. oxid
How inhibit brown
- reduction of pH
- heat denaturaiton of enzyme (PPO)
- quite heat stable
stability deppens on the plant material
Chelating agents and ascorbic acid
Bind metal ions
so can bind CU2+ of PPO and extract
citric acid
ascorbic acid
reducton of quinon to phenolic compound
Enzymatc vs non-enzymatic Maillard? Browning
- dimish effect of PPO ad ascorbi acid and/or sulphite - inhib enzyme
- addition of chelating agent - inactive enzyme
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Inac enzyme with sulphur
addi oxid
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