Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
HE Shi-wei, TAO Yi-ming, WANG Gui-ping, LIAO Chao-liang. Inhibitory effect of kojic acid on polyphenol oxidase from jackfruit and its antibacterial experiment[J]. Science and Technology of Food Industry, 2015, (11): 159-161. DOI: 10.13386/j.issn1002-0306.2015.11.023
Citation: HE Shi-wei, TAO Yi-ming, WANG Gui-ping, LIAO Chao-liang. Inhibitory effect of kojic acid on polyphenol oxidase from jackfruit and its antibacterial experiment[J]. Science and Technology of Food Industry, 2015, (11): 159-161. DOI: 10.13386/j.issn1002-0306.2015.11.023
shu

Inhibitory effect of kojic acid on polyphenol oxidase from jackfruit and its antibacterial experiment

    Abstract
  • The inhibitory effect and mechanism of kojic acid on polyphenol oxidase ( PPO) from jackfruit were studied by enzyme kinetics and Lineweaver- Burk plots.The antibacterial effect of kojic acid on jackfruit bulbs was tested by plate counting. The results showed that kojic acid significantly inhibited the enzyme activity, with an IC50of0.297 mmol / L.Kojic acid was a reversible non- competitive inhibitor, with the Kiof 0.296 mmol / L. Jackfruit bulbs dipped in 0.10% kojic acid showed good antibacterial effect within 6d.
    • FullText(HTML)
  • loading
    • References (16)
    • Relative Articles
  • Supplements (0)

Catalog

    RSS Email Alert

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return