@article{oai:hbg.repo.nii.ac.jp:00005449,
 author = {塩見, 朱加 and 太田, 義雄 and 山崎, 真未 and Shiomi, Ayaka and Ohta, Yoshio and Yamazaki, Mami},
 journal = {広島文化学園短期大学紀要, Bulletin Hiroshima Bunka Gakuen Two-Year College},
 month = {Dec},
 note = {It is difficult to suppress the enzymatic browning of eggplants and bananas during processing and cooking. As one method to solve this problem, we investigated the possibility of inhibiting browning of eggplant and banana using the inhibition of polyphenol oxidase（ PPO） activity by isothiocyanate（ ITC） as an index. As a result, 8 types of ITCs inhibited PPO activity in both eggplant and banana. The inhibition pattern showed difference between eggplant and banana.
 Phenyl isothiocyanate（ PeITC） showed the greatest inhibitory effect in both eggplant and banana. Moreover, addition of 0.1 mM PeITC inhibited the PPO activity of eggplant and banana by 70-85％. From this, if ITC is used effectively, ITC seems to be promising as an agent for preventing browning of eggplants and bananas.},
 pages = {19--22},
 title = {ナス，バナナのポリフェノールオキシダーゼ活性に及ぼすイソチオシアネート類の影響},
 volume = {55},
 year = {2022},
 yomi = {シオミ, アヤカ and オオタ, ヨシオ and ヤマザキ, マミ}
}