American Potato Journal

, Volume 43, Issue 11, pp 397–402 | Cite as

Bisulfite inhibition of enzymatic blackening caused by tyrosine oxidation

  • Paul Muneta


The mechanism of bisulfite inhibition of the enzymatic oxidation of tyrosine was studied. Oxygen uptake experiments with crude potato polyphenol oxidase were performed to determine whether the bisulfite inhibited enzymatic blackening in the initial stages of tyrosine oxidation or by reaction with the quinones. Bisulfite initially inhibits blackening mainly by inhibiting the oxidation of tyrosine to 3,4-dihydroxyphenylalanine (dopa). Equivalent concentrations of bisulfite (1.9×10−3M) which would inhibit the tyrosine oxidation will not inhibit the oxidation of dopa. However, higher bisulfite concentrations will progressively inhibit dopa oxidation.


Oxygen Uptake Induction Period Dopa Bisulfite AMERICAN Potato Journal 
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Se ha sometido a estudio el mecanismo de la inhibición per bisulfito de la oxidación enzimática de la tirosina. Se han efectuado esperimentos de captación del oxígeno con oxidase de polifenol de patata cruda para establecer si el bisulfito causa inhibición del ennegrecimiento enzimático en las etapas iniciales de la oxidación de la tirosina o por reacción con quinonas. El bisulfito inicialmente inhibe el ennegrecimiento impidiendo la oxidación de la tirosina en 3,4-dihidroxifenilalanina (dopa). Concentraciones equivalentes de bisulfito (1.9×10−3 M), que impedirían la oxidación de la tirosina, no impedirían la oxidación de dopa. Sin embargo, concentraciones más altas de bisulfito impiden progresivamente la oxidación de dopa.


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Copyright information

© Springer 1966

Authors and Affiliations

  • Paul Muneta
    • 1
  1. 1.Department of Agricultural Biochemistry and SoilsUniversity of IdahoMoscow

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