Tyrosinase is a multifunctional, glycosylated, and copper-containing oxidase, which catalyzes the first two steps in mammalian melanogenesis and is responsible for enzymatic browning reactions in damaged fruits during post-harvest handling and processing. Neither hyperpigmentation in human skin nor enzymatic browning in fruits are desirable. These phenomena have encouraged researchers to seek n...

There are few available compounds that can both control browning and enhance microbial safety of fresh-cut fruits. In the present study, the antibrowning ability of sodium acid sulfate (SAS) on "Granny Smith" apple slices was first investigated in terms of optimum concentration and treatment time. In a separate experiment, the apple slices were treated with water or 3% of SAS, calcium ascorbate...

We have much pleasure in announcing that the lis. 100 prize offered by Messrs. Thacker, ?Spink & Co., for the best essay on 'How Plague is spread,' has been awarded to Major S. Browning Smith, I.M.S., Plague Medical Officer, Punjab, for his paper on 'The Spread of Plague' which appeared in our July number. We have to thank Colonel Lukis, Principal of the Medical College, Calcutta, for kindly ju...

Fresh-cut banana slices have a short shelf-life due to fast browning and softening after processing. The effects of atmospheric modification, exposure to 1-MCP, and chemical dips on the quality of fresh-cut bananas were determined. Low levels of O2 (2 and 4 kPa) and high levels of CO2 (5 and 10 kPa), alone or in combination, did not prevent browning and softening of fresh-cut banana slices. Sof...

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aril browning threatens production, consumption, and exports of pomegranates, because affected fruit cannot be externally distinguished from healthy fruit. this study compared the mineral, biochemical composition, and related enzyme activities in affected brown arils with healthy ones in ‘malase saveh’ pomegranates. the results indicated that concentrations of cu in the aril and k, mg, and mn i...

The mechanism of the enzymic isomerization and epimerization of D-erythrose 4-phosphate (Ery4P) by an enzyme preparation from bovine liver was investigated with the use of 2H2O. The incorporation of 2H was quantitatively determined by a procedure using gas chromatography-mass spectrometry. About one atom of 2H was incorporated per molecule of the enzymic epimerization reaction product of Ery4P ...

1. The characteristics of absorption of individual amino acids from amino acid mixtures simulating casein and from enzymic hydrolysates of casein containing oligopeptides as well as free amino acids are known to be different. The differences, which are attributable to mucosal uptake of small peptides, involve more rapid absorption from the enzymic hydrolysates of certain amino acids which are r...

In this fully enzymic bioluminescent assay, triglycerides are cleaved by lipase (EC 3.1.1.3) and carboxylesterase (EC 3.1.1.1), and the glycerol obtained is phosphorylated with ATP and glycerol kinase (EC 2.7.1.30). The ATP consumed in the latter reaction is determined by the firefly luciferin-luciferase reaction, and corresponds to the concentration of triglycerides. All the enzymic reactions ...