Biomedical Engineering Reference
In-Depth Information
9
The Effect of Oxidative
Enzymes in Foods
David S. Robinson
TABLE OF CONTENTS
INTRODUCTION
O
CCURRENCEIN
F
OODS
Oxidative enzymes through the action of oxygen are of increasing interest to the
food scientist due to their effect on both the color and flavor of plant foods. Polyphe-
nol oxidases are responsible for enzymic browning often coupled to the loss of
vitamin C in a wide range of vegetables, fruits, and juices. Ascorbic acid oxidase
also catalyzes the oxidation of ascorbic acid to dehydroascorbic acid which can then
degrade further to non-enzymic browning products. The effects of peroxidases,
although visually less obvious, may be equally damaging to food quality as this group
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