Agriculture Reference
In-Depth Information
Table 3.1.
Enzyme responsible for quality deterioration in vegetables.
Quality Defects
Responsible Enzyme(s)
Color changes
Polyphenol oxidase
Peroxidase (to a lesser extent)
Chlorophyllase
Lipoxygenase
(
hydroperoxides and radicals formed by lipoxygenase
may destroy chlorophyll and carotenoids
)
Textural changes
Pectic enzymes
Cellulase
Off-flavor development
Lipoxygenase
Lipase
Nutritional loss
Ascorbic acid oxidase
Thiaminase
Source: Williams et al. (1986); Whitaker (1995).
Figure 3.1.
Schematic representation of enzymatic and subsequent nonenzymatic condensation processes
for browning (source: Yoruk and Marshall, 2003b).
Search WWH ::
Custom Search