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https://hdl.handle.net/2440/101904
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dc.contributor.author | Asenstorfer, R. | - |
dc.contributor.author | Appelbee, M. | - |
dc.contributor.author | Kusznir, C. | - |
dc.contributor.author | Mares, D. | - |
dc.date.issued | 2014 | - |
dc.identifier.citation | Journal of Agricultural and Food Chemistry, 2014; 62(20):4725-4730 | - |
dc.identifier.issn | 0021-8561 | - |
dc.identifier.issn | 1520-5118 | - |
dc.identifier.uri | http://hdl.handle.net/2440/101904 | - |
dc.description.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. | - |
dc.description.statementofresponsibility | Robert E. Asenstorfer, Marie J. Appelbee, Christine A. Kusznir, and Daryl J. Mares | - |
dc.language.iso | en | - |
dc.publisher | American Chemical Society | - |
dc.rights | © 2014 American Chemical Society | - |
dc.source.uri | http://dx.doi.org/10.1021/jf500206e | - |
dc.subject | Yellow alkaline noodle (YAN); polyphenol oxidase (PPO); non-PPO darkening | - |
dc.title | Toward an understanding of mechanisms involved in non-polyphenol oxidase (non-ppo) darkening in yellow alkaline noodles (YAN) | - |
dc.type | Journal article | - |
dc.identifier.doi | 10.1021/jf500206e | - |
pubs.publication-status | Published | - |
dc.identifier.orcid | Mares, D. [0000-0002-8165-8140] | - |
Appears in Collections: | Agriculture, Food and Wine publications Aurora harvest 3 |
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