Browning reaction
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- These results lead to the conclusion that the browning reaction is the pliotropic effect of Xa3.
- 003146 Page 19 Example l The Ea for a non-enzymatic browning reaction is 30,000 cal/mol l The Ea for enzymatic denaturation is 100,000 cal/mol You know that 30 min at 80C will inactivate the enzyme you are concerned with.
- The kind of enzyme that kick-starts the browning reaction is a polyphenol oxidase (PPO).
- This browning reaction is known as the Maillard reaction.
- At pH's in the range of 9-13, the browning reaction is accelerated relative to acid pH's.
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