| Popis: |
It is difficult to suppress the enzymatic browning of eggplants and bananas during processing and cooking. As one method to solve this problem, we investigated the possibility of inhibiting browning of eggplant and banana using the inhibition of polyphenol oxidase（ PPO） activity by isothiocyanate（ ITC） as an index. As a result, 8 types of ITCs inhibited PPO activity in both eggplant and banana. The inhibition pattern showed difference between eggplant and banana. Phenyl isothiocyanate（ PeITC） showed the greatest inhibitory effect in both eggplant and banana. Moreover, addition of 0.1 mM PeITC inhibited the PPO activity of eggplant and banana by 70-85％. From this, if ITC is used effectively, ITC seems to be promising as an agent for preventing browning of eggplants and bananas. |
