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Pakistan Journal of Nutrition
  Year: 2006 | Volume: 5 | Issue: 5 | Page No.: 478-480
DOI: 10.3923/pjn.2006.478.480
 
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The Contribution of an Ionic Peroxidase Isozyme to Enzyme-Mediated Browning in Dioscorea esculenta L. Tubers
O. Omidiji , J.E. Okpuzor and O. Otubu

Abstract:
The time course of the activity of a strongly ionic peroxidase (POD) isozyme from Dioscorea esculenta Var. fasiculata tissues correlated with that of tissue browning during incubation at room temperature for 24 hours. Tissue browning was inhibited by 1 mM DTT (a peroxidase-specific inhibitor) by 40%; by about 75 % by 1 mM PVP (a polyphenol oxidase-specific inhibitor) and completely by a combination of DTT and PVP at 1 mM. Moreover, a temperature profile study revealed that POD activity was high at temperatures (up to 60oC) during enhanced browning but not limited to it. This strongly ionic POD isozyme contributes up to 40% of enzyme-related tissue browning in Diocorea esculenta especially at temperature above 40oC. This is based on results derived from inhibition by PVP. The results support our view that high temperature enzyme-mediated browning in this tissue is more of a POD activity which should be considered in the overall processing of yam tissues
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How to cite this article:

O. Omidiji , J.E. Okpuzor and O. Otubu , 2006. The Contribution of an Ionic Peroxidase Isozyme to Enzyme-Mediated Browning in Dioscorea esculenta L. Tubers . Pakistan Journal of Nutrition, 5: 478-480.

DOI: 10.3923/pjn.2006.478.480

URL: https://scialert.net/abstract/?doi=pjn.2006.478.480

 
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