The Mechanism of Sulfite Inhibition of Browning Caused by Polyphenol Oxidase
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SUMMARY
The effect of sulfite on the reaction of mushroom polyphenol oxidase with o-diphenols was studied in model systems at pH 6.5. Spectrophotometric, manometric, chromographic, electrophoretic, and radiosotopic evidence is presented that sulfite prevented browning in the systems by combining with the enzymatically produced o-quinones and stopping their condensation to melanins. During preincubation of polyphenol oxidase with sulfite a gradual loss of the property of the enzyme to cause browning was observed.
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