What enzyme facilitates enzymatic browning in items like avocados or apples?
Answer
polyphenol oxidase
Enzymatic browning is a specific chemical spoilage reaction that occurs when certain enzymes react with phenolic compounds present naturally in the tissues of fruits and vegetables, such as apples, potatoes, or avocados, upon exposure to oxygen. The enzyme responsible for catalyzing this discoloration is polyphenol oxidase. Lipolytic enzymes focus on breaking down fats leading to rancidity. Catalase is typically involved in breaking down hydrogen peroxide. Amylase is generally associated with starch breakdown. Therefore, the distinctive browning seen after cutting these produce items is directly linked to the action of polyphenol oxidase.
Related Questions
Which toxic substances are specifically produced by molds during food degradation?What type of food content do yeasts primarily cause spoilage in?What process causes the tough, dry patches known as freezer burn on frozen food?What enzyme facilitates enzymatic browning in items like avocados or apples?What preservation technique uses brief heat exposure to denature native enzymes?What chemical process results in soapy or stale flavors due to fat breakdown by lipolytic enzymes?Which factor is NOT listed among the "Big Four" environmental factors for microbial spoilage?What causes staling in baked goods during physical deterioration?Which specific bacteria are noted for causing spoilage in refrigerated foods?How is the Maillard reaction described when it occurs slowly during long storage periods?