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ijfs12336-sup-0001-FigureS1.tifimage/tif4432KFigure S1. Potato PPO activity (a) and per cent potato PPO inhibition in model system (b) treated with 0.8% protein (w/v) RBPE adjusted to pH 3.0, 4.0, 5.0, 6.0 and 7.0.
ijfs12336-sup-0002-FigureS2.tifimage/tif1609KFigure S2. Browning values (a), L* values (b) and hue angle (c) of potato puree treated with unheated RBPE (0.8% protein, w/v) and RBPE heated to 40, 60 and 80 °C. All samples were stored at room temperature for up to 6 h. a,bMeans with different letters are significantly different (P ≤ 0.05) at the same storage time.
ijfs12336-sup-0003-FigureS3.tifimage/tif4476KFigure S3. Potato PPO activity (a) and per cent potato PPO inhibition in model system (b) treated with unheated RBPE (0.8% protein, w/v) and RBPE heated to 40, 60 and 80 °C.
ijfs12336-sup-0004-FigureS4.tifimage/tif9609KFigure S4. Browning values (a), L* values (b) and hue angle (c) of potato puree treated with 0.8% protein (w/v) RBPE; 5, 10 and 20 mM ascorbic acid (ASC); 5, 10 and 20 mM citric acid (CIT); and 2.5 mM sodium metabisulphite (SMS). All samples were stored at room temperature for up to 6 h. a,bMeans with different letters are significantly different (P ≤ 0.05) at the same storage time.
ijfs12336-sup-0005-FigureS5.tifimage/tif3806KFigure S5. Potato PPO activity (a) and per cent potato PPO inhibition in model system (b) treated with 0.8% protein (w/v) RBPE; 5, 10 and 20 mM ascorbic acid (ASC); 5, 10 and 20 mM citric acid (CIT); and 2.5 mM sodium metabisulphite (SMS). a,bMeans with different letters are significantly different (P ≤ 0.05).
ijfs12336-sup-0006-FigureS6.tifimage/tif2386KFigure S6. Lineweaver–Burk plots of potato PPO in the presence of RBPE at protein concentrations of 0, 0.04 and 0.08% (w/v) with catechol as the substrate.
ijfs12336-sup-0007-TableS1.docxWord document14KTable S1. Per cent browning inhibition of 0.8% protein (w/v) RBPE at different pH in potato puree storage at room temperature for up to 6 h.

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