Complementary procedure in the inhibition of enzyme engineering of marine decapports by inhibition of the lacasa activity. (Machine-translation by Google Translate, not legally binding)

摘要

Complementary procedure in the inhibition of the enzymatic blackening of marine decapods by inhibition of laccase activity. These are compositions with action against browning produced by laccase activity. Enzymatic blackening of food, which mainly occurs in vegetables and crustaceans, is due to the action of several enzymatic complexes. There are several studies - publications and patents - that deal with the inhibiting compounds on the ppo, but not on the inhibition of the laccases, in the blackening of foods. The laccases have been described in the plant kingdom, as for example in fungi, but not in marine crustaceans/decapods. Among the food-grade chemical agents capable of inhibiting this laccase activity are some p-diphenols, such as, for example, p-hydroxycinnamic acid, p-hydroxybenzoic acid, and vanillin. (Machine-translation by Google Translate, not legally binding)