Abstract
Effect of the browning reaction products of polyphenolic compounds in the presence of polyphenol oxidase on trypsin activity was investigated. The browning reaction solution of catechol and polyphenol oxidase systems was inhibited the trypsin activity. The dialyzable components and the non-dialyzable components of the browning reaction solution was inhibited trypsin activity respectively, the latter exhibited more inhibitory effect on trypsin than the former.
The browning reaction solution was fractionated into two pigments having the reducing properties by the gel filtration on a Sephadex G-25 and G-100, and the high molecular pigments showed more inhibitory effect on trypsin activity than the low molecular pigments. A characteristic absorption maximum in the absorption spectra was not observed on the high molecular pigments, the lower molecular pigments showed an absorption maximum at 285 nm. Both pigments showed a fluorescence maximum at Ex 285 nm and Em 350 nm in a fluorescence spectra.
