【問題】蘋果褐化 多酚氧化脢會被酸性抑制嗎?

[Kohinoor 10]

有人說酸性水果不會變褐色

只有又酸又甜的才會 我很懷疑可是沒有證據..........

[WilsonKao 10]

Here are some references obtained by using "polyphenol oxidase" "pH" as keywords:

http://ejournal.sinica.edu.tw/bbas/content/1993/2/bot342-08.pdf (banana leaf)

http://pubs.nrc-cnrc.gc.ca/ispmb/ispmb19/r01-053.pdf (Nicotiana)

http://cat.inist.fr/?aModele=afficheN&cpsidt=2335968 (Avocado)

http://www.springerlink.com/content/bl86n03m484l6681/fulltext.pdf (mango)

http://www.worthington-biochem.com/TY/default.html (mushroom)

Most of these reports/essays are carried in the pH 6.0~7.0, or the optimal working pH is just around this range, but it's still possible that some species or tissues have specific types of PPO which can catalyze the reaction in lower pH.