ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Evidence of the occurrence of ascorbic acid oxidase in the peel of mature orange is presented. The enzyme was found to be insoluble and located in albedo only. It is specific for ascorbic acid but not for catechol and is oxygen-dependent, with pH optimal activity of 6.5. The ascorbic acid oxidase acitivity was inhibited by high temperature, a pH below 3.5, and copper-chelates such as sodium azide and sodium dithiocarbamate. Blanching and decreasing the pH of the peel to 3.5 are recommended to achieve maximum stability of ascorbic acid in orange peel.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1981.tb04185.x
Permalink