Effect of Light Emitting Diode Irradiation on Tyrosinase Activity during Storage

저장 중 발광다이오드 광 조사가 타이로시네이스 활성에 미치는 영향

  • Jung, Hyo Yeon (Department of Food Science and Technology, Seoul Women's University) ;
  • Kim, Jung Sun (Department of Food Science and Technology, Seoul Women's University) ;
  • Noh, Bong Soo (Department of Food Science and Technology, Seoul Women's University)
  • 정효연 (서울여자대학교 식품공학과) ;
  • 김정선 (서울여자대학교 식품공학과) ;
  • 노봉수 (서울여자대학교 식품공학과)
  • Received : 2015.08.27
  • Accepted : 2015.10.09
  • Published : 2015.12.31


In this study, the effect of light irradiation on tyrosinase activity during storage in a low temperature incubator was investigated, with the goal of identifying the appropriate wavelength and intensity of light for inhibiting tyrosinase activity. Fluorescent light and blue light emitting diode (LED) irradiation were found to inhibit tyrosinase activity. In particular, tyrosinase activity was significantly inhibited under high intensity blue LED irradiation, suggesting that the activity of tyrosinase present in vegetables or fruits might be inhibited by LED irradiation. Therefore, blue LED irradiation during food storage and the distribution stage would be useful for ensuring good quality of food, owing to the inhibition of the enzymatic browning reaction.


Supported by : 서울여자대학교


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