Chemistry behind colour changes - Enzymatic browning
20 important questions on Chemistry behind colour changes - Enzymatic browning
How does enzymatic browning happen?
How does the process of making tea go?
2. Dry tea leaves at 25-30 C (40-50% moisture loss)
3. Rolling of leaves
4. ‘Fermentation’ at 25 C (not by bacteria but by enzyme so not real ferment.)
- Colour changes
- Flavour formation
6. Packaging
What is the difference between these tea's?
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What are the 3 enzymes in the enzymatic reaction? Can you fill this sceam in?
The 3 enzymes use the same substrate.
2 use O2, 1 H2O2
2 produce free radicals, 1 not
What is the difference between the cresolase and catecholase enzyme (de 2 PPO)?
De catecholase doet allen osxidation
What is the main difference between Pholy Phenol oxidase met laccase en peroxidase?
What can you do with mass spectrometry?
Is mass spectrometry quantative?
How can mass spectrometry determine the kind of molecules in tea?
What is a van krevelen plot?
Does enzymatic browning only happen in fruites?
When you cook them en leave them they will become brown if the scrimp had before the cooking to long time to ripe.
What is the similarity and difference between scrimp and fruit browning?
Difference is the substrate that is used.
What kind of reactions play a rol in the brown colour formation in shrimps?
What is similar in all the browning reactiosn in enzymes?
What two ways are there to prevent browning in muchrooms?
target other enzymes that do the folow up reachton.
What forms the colour in whine?
After fermentation of the wine there are certain components (acetaldehyde, glyoxylic acid en pyruvic acid) always a acid. That can react with the an thocyanidins. They wil form more stable colour compounds. Most are red some yellow and they will determine the final colour of the wine.
What is the difference between athocyanins and anthocyanidins and what is the difference in properties?
The anthocyanins hebben een sugar unit aan hun molecul vast.
With anthocyanins the suger unit has more (OH) groeps which makes your molecule's more polar and therfore more water soluble.
What can you say about the colour formation and stability of this compound at different pH, found in potatoes and cabbage?
The red is more stable then the blue and the blue will react to the yellow compound.
What are the important factors in colour of anthocyaninds?
- Temprature
- pH
- acylation (improves stability, picture gives acyl groups in blue)
What is a stacking interachtion?
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