Summary
Warburg manometric experiments were performed to study the interaction of crude polyphenol oxidase from potatoes with chlorogenic acid, tyrosine, and sodium bisulfite. Bisulfite concentrations of 5.4×10−4 to 1×10−3 M which inhibited tyrosine oxidation for 30–40 min. did not inhibit chlorogenic acid oxidation. When chlorogenic acid, tyrosine, and bisulfite are mixed together the enzymatic oxidation of chlorogenic acid will reduce the bisulfite concentration so that tyrosine oxidation occurs rapidly.
Bisulfite concentration of 1.8×10−2 M did inhibit chlorogenic oxidation approximately by one half and inhibited the oxidation of 3,4-dihydroxyphenylalanine to a greater extent.
Resumen
Se had realizado experimentos manométrico Warburg para estudiar la interacción de la oxidase de polifenol bruto en las patatas, del ácido clorogénico, de la tirosina y del bisulfito de sodio. Las concentraciones de bisulfito de 5.4×10−4 a 1×10−3M, que impedian la oxidación de la tirosina por 30–40 minutos, no impidieron las oxidación del ácido clorogénico. Al mezclarse el ácido clorogénetico, la tirosina y el bisulfito, la oxidación enzimática del ácido clorogénico reducirá la concentración del bisulfito, a lo cual ocurre rápidamente la oxidación de la tirosina.
Las concentraciones de bisulfito de 1.8×10−2M lograron impedir la oxidación clorogénica aproximadamente por la mitad, logrando impedir, en cambio, la oxidación de 3,4-dehydroxifenilalanina (dopa) en mayor proporción aún.
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Published with the approval of the Director of the Idaho Agricultural Experiment Station as Research Paper No. 674. Initial report given at the 48th meeting of the Potato Association of America, Idaho Falls, Idaho, July 15–17, 1964.
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Muneta, P. Possible interaction of chlorogenic acid, tyrosine, and bisulfite in enzymatic blackening of potatoes. American Potato Journal 44, 236–240 (1967). https://doi.org/10.1007/BF02862518
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DOI: https://doi.org/10.1007/BF02862518