Inhibition kinetics of catechin and ferulic acid on polyphenoloxidase from cephalothorax of Pacific white shrimp (Litopenaeus vannamei)

被引：31

作者：

Nirmal, Nilesh Prakash ^{[1
]}

Benjakul, Soottawat ^{[1
]}

机构：

[1] Prince Songkla Univ, Fac Agroind, Dept Food Technol, Hat Yai 90112, Songkhla, Thailand

来源：

FOOD CHEMISTRY | 2012年 / 131卷 / 02期

关键词：

Catechin; Ferulic acid; Inhibition kinetics; Inhibition mode; Polyphenoloxidase; Pacific white shrimp; MOLECULAR DESIGN; QUALITY CHANGES; KOJIC ACID; PHENOLOXIDASE; MELANOSIS; CYSTEINE;

D O I：

10.1016/j.foodchem.2011.09.025

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Inhibition kinetics and mode of catechin and ferulic acid towards polyphenoloxidase (PPO) from cephalothorax of Pacific white shrimp were investigated. Catechin or ferulic acid inhibited quinone formation catalysed by PPO in a dose dependent manner. Catechin showed mixed type reversible inhibition with K-i value of 1.4 mM, whereas ferulic acid exhibited non-competitive reversible inhibition with Ki value of 37 mM. With increasing concentrations, both catechin and ferulic acid had higher copper (Cu2+) reduction and copper chelating capacity (P < 0.05). Catechin or ferulic acid could react with intermediated browning reaction products, thereby preventing dopachrome formation. Thus, catechin or ferulic acid could inhibit melanosis in Pacific white shrimp with different modes of inhibition towards PPO. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：569 / 573

页数：5

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