Paper No. 6596 Journal Series, Pennsylvania Agricultural Experiment Station, University Park, PA 16802.
Control of Enzymatic Browning in Processed Mushrooms (Agaricus bisporus)
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 5, pages 1479–1484, September 1983
How to Cite
McCORD, J. D. and KILARA, A. (1983), Control of Enzymatic Browning in Processed Mushrooms (Agaricus bisporus). Journal of Food Science, 48: 1479–1484. doi: 10.1111/j.1365-2621.1983.tb03521.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 2/22/83; revised 5/31/83; accepted 6/1/83
Control of polyphenol oxidase (E.C. 1.14.18) activity by the use of citric acid was investigated. The enzyme was inactivated at pH 4.0 and was stable to 10 min exposures at 25°C in the pH range 4.0–8.0. At pH 6.5 the enzyme was active at 45°C but not at 70°C and thermal inactivation followed pseudo first-order kientics. At pH 6.5 the activation energy (Ea) for enzyme inactivation was 41.1 Kcal/mole while at pH 3.5 two rate constants and hence two values for Ea were observed. Between 0–5 min Ea for inactivation of polyphenol oxidase was 8.7 Kcal/mole and >5 min Ea was 21.8 Kcal/mole.