Abstract
Any compound that reduces the observed activity of an enzyme is an inhibitor, by definition. Compounds inhibitory to enzymes occur naturally in biological materials as well as being added intentionally or inadvertently during production, harvesting, or storage. Naturally occurring inhibitors include poly- phenolic materials such as the tannins; chelators of essential metal cofactors of enzymes such as phytic acid and ascorbic acid; the peptide inhibitors, especially those excreted by microorganisms; and specific proteins found in plants, animals, and microorganisms. Most of the pesticides and insecticides used are specific enzyme inhibitors, especially of acetylcholinesterase. Com- pounds such as ascorbic acid and sodium bisulfite are added to raw materials such as peaches and apples to prevent browning; these compounds are inhibitors of polyphenol oxidase.
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© 1982 Plenum Press, New York
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Whitaker, J.R. (1982). Inhibitors of Enzymes in Biological Materials Used For Foods. In: Jelliffe, E.F.P., Jelliffe, D.B. (eds) Adverse Effects of Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-3359-3_3
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DOI: https://doi.org/10.1007/978-1-4613-3359-3_3
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-3361-6
Online ISBN: 978-1-4613-3359-3
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