Abstract
Ultraviolet irradiation has been proved to be effective for inactivating polyphenol oxidase in some fruit derivatives. However, some compounds that may be found in these products, such as melanoidins, can protect the enzyme during the irradiation process. In this piece of work, the protective effect of melanoidins synthesized from fructose and glutamic acid on Agaricus bisporus polyphenol oxidase inactivation by ultraviolet–visible irradiation has been assessed. The polymers with molecular mass lower than 150 kDa had a greater protective effect than those molecules higher than 150 kDa. If the obtained melanoidins are not fractioned by their molecular mass, the protective effect that they exert is lower. It was found that the most effective radiation to inactivate this polyphenol oxidase is that between 260 and 310 nm.
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Acknowledgments
The authors kindly thank the Ministerio de Ciencia e Innovación of the Spanish Government for the funding received in the project CTQ2011-26569. The research leading to this piece of work has been partially supported by the Programa de Formación del Profesorado Universitario from the Ministerio de Educación of the Spanish Government (V. Falguera).
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Falguera, V., Folch, A., Garvín, A. et al. Protective Effect of Melanoidins from Fructose–Glutamic Acid on Polyphenol Oxidase Inactivation by Ultraviolet–Visible Irradiation. Food Bioprocess Technol 6, 3290–3294 (2013). https://doi.org/10.1007/s11947-012-0887-5
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DOI: https://doi.org/10.1007/s11947-012-0887-5