Complex formation between sugarligands and catechol: Studies on the fluorescence titration with TNS and its effect on the polyphenol oxidase-catalysed browning reaction

Interaction between sugarligands (cyclohepta-amylose, amylose, and soluble starch) G(n) and catechol was investigated by means of the fluorescence-spectrophotometric titration technique using a flourescent dye TNS, and the effect of the complex formation was examined upon the catechol browning-reaction caused by polyphenol oxidase (PPO). The results suggest that the browning reaction is inhibited by the formation of the G(n)-catechol inclusion complex. These sugarligands are probably used for regulation in the browning of food materials.