Please use this identifier to cite or link to this item:
https://hdl.handle.net/2440/101904
Citations | ||
Scopus | Web of Science® | Altmetric |
---|---|---|
?
|
?
|
Type: | Journal article |
Title: | Toward an understanding of mechanisms involved in non-polyphenol oxidase (non-ppo) darkening in yellow alkaline noodles (YAN) |
Author: | Asenstorfer, R. Appelbee, M. Kusznir, C. Mares, D. |
Citation: | Journal of Agricultural and Food Chemistry, 2014; 62(20):4725-4730 |
Publisher: | American Chemical Society |
Issue Date: | 2014 |
ISSN: | 0021-8561 1520-5118 |
Statement of Responsibility: | Robert E. Asenstorfer, Marie J. Appelbee, Christine A. Kusznir, and Daryl J. Mares |
Abstract: | Asian noodles prepared from bread wheat flour darken over time due to a combination of polyphenol oxidase (PPO) activity and non-PPO effects. Although the enzymatic mechanism associated with the PPO reaction is well established, the non-PPO component consists of both physical (e.g., changes in surface properties) and chemical reactions. Variations in pH and solvents were used to gain a quantitative estimate of the contribution of physical and chemical components to non-PPO darkening in yellow alkaline noodles (YAN). In a set of five common high-PPO Australian wheat cultivars it was estimated that on average non-PPO darkening accounted for 69% of total darkening, with approximately two-thirds of this due to physical darkening and one-third had a chemical origin. Data from the chemical portion of non-PPO darkening is consistent with the presence of a PPO-like enzyme that oxidizes tyrosine, has a pH maximum of 8.1, and is inhibited by 50% methanol or ethanol but in the noodle is insensitive to PPO inhibitors such as tropolone. Therefore, with low-PPO and PPO-free wheat varieties becoming available, it may be possible to further reduce darkening in YAN by breeding for wheat varieties with low or zero levels of this PPO-like enzyme. |
Keywords: | Yellow alkaline noodle (YAN); polyphenol oxidase (PPO); non-PPO darkening |
Rights: | © 2014 American Chemical Society |
DOI: | 10.1021/jf500206e |
Published version: | http://dx.doi.org/10.1021/jf500206e |
Appears in Collections: | Agriculture, Food and Wine publications Aurora harvest 3 |
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.