ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
—A preliminary study has been made of these enzymic activities along the growth of vanilla pods looking for information about biochemical reactions which lead to the production of the aroma. Proteinase activity decreases with pod age. The activities of glucosidase, peroxidase and polyphenoloxidase increase with stage of growth reaching a maximum near or at ripening. Possibly these enzymes play some role in reactions taking place in curing vanilla, either directly or indirectly supplying the initial products to be transformed into those responsible for color and odor. Partially purified polyphenoloxidase shows a ration catecholase-cresolase activity of 8.9.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1969.tb10329.x
