TY  - JOUR
A1  - Reinkensmeier, Annika
A1  - Steinbrenner, Katrin
A1  - Homann, Thomas
A1  - Bussler, Sara
A1  - Rohn, Sascha
A1  - Rawel, Harshadrai Manilal
T1  - Monitoring the apple polyphenol oxidase-modulated adduct formation of phenolic and amino compounds
JF  - Food chemistry
N2  - Minimally processed fruit products such as smoothies are increasingly coming into demand. However, they are often combined with dairy ingredients. In this combination, phenolic compounds, polyphenoloxidases, and amino compounds could interact. In this work, a model approach is presented where apple serves as a source for a high polyphenoloxidase activity for modulating the reactions. The polyphenoloxidase activity ranged from 128 to 333 nakt/mL in different apple varieties. From these, ‘Braeburn’ was found to provide the highest enzymatic activity. The formation and stability of resulting chromogenic conjugates was investigated. The results show that such adducts are not stable and possible degradation mechanisms leading to follow-up products formed are proposed. Finally, apple extracts were used to modify proteins and their functional properties characterized. There were retaining antioxidant properties inherent to phenolic compounds after adduct formation. Consequently, such interactions may also be utilized to improve the textural quality of food products.
KW  - Apple polyphenoloxidase
KW  - Phenol-amino-adducts
KW  - Post-translational protein modification
KW  - Functionality
Y1  - 2016
U6  - https://doi.org/10.1016/j.foodchem.2015.07.145
SN  - 0308-8146
SN  - 1873-7072
VL  - 194
SP  - 76
EP  - 85
PB  - Elsevier
CY  - Oxford
ER  -