Polyphenol interactions: astringency and the loss of astringency in ripening fruit

The inhibition of the enzyme β-glucosidase by natural polyphenolic substrates is described. The kinetic data suggest that the pattern of inhibition w

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Bibliographic Details
Published inPhytochemistry (Oxford) Vol. 26; no. 11; pp. 2937 - 2942
Main Authors Ozawa, Tetsuo, Lilley, Terence H., Haslam, Edwin
Format Journal Article
LanguageEnglish
Published Amsterdam Elsevier Ltd 1987
Elsevier
Subjects
astringency
Bergenia
beta-glucosidase
Biological and medical sciences
enzyme inhibitors
Filipendula ulmaria
Food industries
fruit
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Polyphenols
protein-polyphenol complexation
Prunus dulcis
Rosa
Rubus
tannins
β-glucosidase inhibition
Polyphenols
protein-polyphenol complexation
tannins
β-glucosidase inhibition
astringency
Ripening
Phenols
Fruit
Enzyme
Organoleptic properties
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Summary:The inhibition of the enzyme β-glucosidase by natural polyphenolic substrates is described. The kinetic data suggest that the pattern of inhibition w
ISSN:0031-9422
1873-3700
DOI:10.1016/S0031-9422(00)84566-5