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Enzymic browning of sulphocatechol |
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| Authors: | B. L. WEDZICHA S. GODDARD D. N. GARNER |
| Affiliation: | Procter Department of Food Science, University of Leeds, Leeds, LS2 9JT, U.K. |
| Abstract: | When sulphur dioxide inhibits the enzymic browning of catechol catalysed by mushroom tyrosinase, the main reaction product is 4-sulphocatechol. When assessed for its browning potential, this product appears to be unreactive and does not inhibit the enzyme. |
| Keywords: | Catechol enzymic browning polyphenoloxidase sulphocatechol sulphur dioxide tyrosinase |