Journal
FOOD CHEMISTRY
Volume 188, Issue -, Pages 177-183Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.05.003
Keywords
Polyoxometalates; Mushroom tyrosinase; Electrophoresis analysis; Kinetics; Fresh-cut apples; Browning
Funding
- National Natural Science Foundation of China [20871054, 21371072, 31270370]
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alpha-Na8SiM11CoO40 was synthesized and characterized. The inhibitory effects of alpha-Na8SiM11CoO40 on the activity of mushroom tyrosinase and the effects of alpha-Na8SiM11CoO40 on the browning of fresh-cut apples were studied. The Native-PAGE result showed that alpha-Na8SiM11CoO40 had a significant inhibitory effect on tyrosinase. Kinetic analyses showed that alpha-Na8SiM11CoO40 was an irreversible and competitive inhibitor. The inhibitor concentration leading to a 50% reduction in activity (IC50) was estimated to be 0.239 mM. Additionally, the results also showed that alpha-Na8SiW11CoO40 treatment could significantly decrease the browning process of apple slices and inhibit the polyphenol oxidase (PPO) activity. Moreover, application of alpha-Na8SiM11CoO40 resulted in higher peroxidase activity and promoted high amounts of phenolic compounds and ascorbic acid. This study may provide a promising method for the use of polyoxometalates to inhibit tyrosinase activity and control the browning of fresh-cut apples. (C) 2015 Elsevier Ltd. All rights reserved.
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