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- Arslan, O.; Dogan, S.
- Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1499-1504
- mushrooms; Cynara cardunculus subsp. cardunculus; artichokes; Ocimum basilicum; catechol oxidase; enzyme activity; enzyme inhibition; enzymatic browning; food additives
- ... This paper reports for the first time the inhibition of the catecholase activities of mushroom, artichoke (Cynara scolymus L) and Ocimum basilicum L polyphenol oxidase by 2,3-diaminopropionic acid. Polyphenol oxidases from artichoke and O basilicum L were purified by ammonium sulfate precipitation, dialysis and a Sepharose 4B-L-tyrosine-p-aminobenzoic acid-affinity column. In inhibition studies, 2 ...