Kinetic study of oxalic acid inhibition on enzymatic browning

¹Department of Food Science and Technology, Cornell University, Geneva, NY 14456, USA.

Journal of Agricultural and Food Chemistry

|July 11, 2000

Abstract:

Oxalic acid has a strong antibrowning activity. The inhibitory pattern on catechol-PPO model system appeared to be competitive, with a K(i) value of 2.0 mM. When the PPO was incubated with oxalic acid, the activity was not recovered via dialysis, but the inactivated enzyme partially recovered its activity when cupric ion was added. Comparing the relative antibrowning effectiveness of oxalic acid with other common antibrowning agents, oxalic acid with I(50) value of 1.1 mM is as effective as kojic acid and more potent than cysteine and glutathione.

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Abstract:

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