Inhibiting Pattern of Dopachrome Formation as Influenced by Sodium Benzoate in Raw Potato Tubers

감자괴경에서 Sodium Benzoate에 의한 Dopachrome형성 억제 패턴

  • Moon, Young-Sook (Department of Food and Nutrition, Duksung Women's College) ;
  • Lee, Mie-Soon (Department of Food and Nutrition, Duksung Women's College)
  • 문영숙 (덕성여자대학 식품영양학과) ;
  • 이미순 (덕성여자대학 식품영양학과)
  • Published : 1985.06.01


The inhibiting properties of sodium benzoate on the dopachrome formation were investigated with crude enzyme preparations from homogenized tissues of raw potato tubers. The % inhibition of dopachrome formation was increased with increasing concentrations of sodium benzoate and decreasing concentrations of substrate, 3,4-dihydroxyphenylalanine(DOPA). The inhibiting action was gradually reduced with increasing temperature. Dopachrome formation tended to be greatly inhibited in the range of pH 3-5, while it revealed a sharp increase above pH 6. The results suggested that sodium benzoate might compete with the substrate for the enzyme.