1975 Volume 22 Issue 8 Pages 395-400
Effect of amino acids on antioxidative activity of the browning system of apple enzyme and catechol were investigated. The reducing power of the system was generally increased with the addition of amino acids Which brought about enhancement of the browning. Methionine elevated the antioxidative activity remarkably, while capability of methionine in increasing power was not superior to those of the other amino acids. Enhancement of the antioxidative activity by methionine was observed at a concentration of more than half of catechol, practically optimal ratio of methionine to catechol being 0.5-1. The antioxidative activity of the browning system was divided into two fractions by dialysis. Accelerating effect of methionine was shown in the dialyzable fraction.
