As mentioned before‚ browning in bananas is an enzymatic process where enzymes such as polyphenol oxidase serve as catalysts in the oxidation of several phenolic compounds. In this experiment however‚ the only reaction being tested is the oxidation of catechol (a diphenol) by the enzyme catalyst catechol oxidase or polyphenol oxidase‚ which initiates a chain of reactions and eventually triggers the formation of brown pigments known as catechol-melanins. Catechol‚ also called 1‚2-dihydroxybenzene
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an area in which a material to be acted on by the enzyme‚ called the substrate‚ will fit. The temperature‚pH‚ the concentration of enzyme‚ and the concentration of substrate all affect the activity of the enzyme and the rate of the reaction. The browning of potatoes when they are peeled is caused by catecholase‚ an enzyme‚ as it facilitates a reaction between between catechol and oxygen. In this reaction‚ oxygen’s electronegativity separates 2 hydrogen atoms from catechol‚ oxidizing it and therefore
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Lawless‚ J. and J. Allan‚ 2000. Aloe Vera--Natural Wonder Cure. Harper Collins Publishers. London. 18. Robert‚ H.D.‚ 1997. Aloe vera: A Scientific Approach. Vantage Press‚ Inc. New York. 19. He‚ Q.‚ C. Liu and T. Zhang‚ 2002. Study on noenzymatic browning of aloe products and its inhibition methods. Food Sci. (Chenses)‚ 23(10): 53-56. 20. Liu‚ C.‚ 2001. Study on preservatives in the aloe gel juice system. J. Wuxi University Light Ind. (Chenses)‚ 20(5): 480-484. 21. Gowda‚ D.‚ B. Neelisiddaiah and
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May 22‚ 2009 ABSTRACT Phenolic compounds of pomegranate juice‚ which are responsible for haze formation and browning during storage‚ could be selectively removed by combined enzyme-ultrafiltration process. The pomegranate juice was treated with Fomes fomentarius laccase at various enzyme concentrations (0.5–5 U/ mL)‚ temperatures (20–50C) and times (30–300 min). The effect of these enzymatic treatments on total phenol content and clarity of the juice were evaluated using a central composite design
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Title: Preparation and Assay of Phenolase and Peroxidase from Sweet and Irish Potato Aim To design and conduct an experiment to demonstrate the presence of enzyme activity in the preparation provided. To examine the effect of the inhibitors provided. To test whether the other phenolic substrates provided can be oxidized by the enzyme preparation. To test for the presence of peroxidase activity in the enzyme preparation. To test the effect of the inhibitor provided on peroxidase activity
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egg white is oxidised‚ and the egg white is dried for use in baking. Other applications of these enzyme pairs are in (i) removal of O2 from the air present in the head space of bottled and canned drinks‚ and (ii) reduction of non enzymic browning in wines and mayonnaises. Enzymes in Food Industry Enzymes are produced by all living cells as catalysts for specific chemical reactions. Not surprisingly enzymes are present in all foods at some time‚ and play an increasingly important role
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Review of Literature: Modified Atmosphere Packaging of Minimally Processed Fruits and Vegetables Table of Contents 1. What are Minimally Processed Fruits and Vegetables? 2 2. Aspects of Minimally Processed Fruit & Vegetables that Affect Quality 3 2.1. Colour and Texture 3 2.2. Respiration and pH 4 2.3. Microbiology 5 2.4. Nutritional Content 6 3. Modified Atmosphere Packaging – What is it? 6 3.1. Advantages and Disadvantages 7 3.2. Microbial Safety of MAP 7
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Food Chemistry: Option F Food Groups: F.1 Food & Nutrients Food: any substance‚ whether processed‚ semi-processed or raw‚ which is intended for human consumption‚ and includes drinks‚ chewing gum and any substance which has been used in the manufacture‚ preparation or treatment of “food” but does not include cosmetics or tobacco or substances used only as drugs. Nutrients: any substance obtained from food and used by the body to provide energy‚ to regulate growth‚ and to maintain and repair
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LAB PARTNERS: Karishma Ramrattan‚ Vishma Ramsumair and Sharona Badree ID #: 814003081 DATE (of lab session): Tuesday 24th March‚ 2015 DEMONSTRATOR: Maurissa Course Code & Title: BIOL 1362- Biochemistry I Title of Lab: Investigating Enzymatic Activity in Sweet Potato‚ Irish Potato Extract and Milk. Aims: 1. To determine the effect of ascorbic acid on Polyphenol Oxidase (Phenolase). 2. To determine the level of specificity of Phenolase using the following substrates: Caffeic Acid‚ Catecol
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Dana Calderone Responses of Enzyme Activity from pH and Concentration Abstract Enzymes are the key to many of the chemical reactions that our bodies depend on to live. Without enzymes‚ we would not exist. These biological catalysts speed up the reactions as well as reduce the amount of activation energy needed to complete the process. Knowing how important enzymes are to us‚ it is important to realize what they require to function. They need select conditions and rates to work right. These conditions
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