'V^s!fv^:r- ■ • ■•-. ■ v"^'v■=*:"F'=?"■1»^"?:^;^^ 



141 



Table 7. Enzymatic Activity of Kojic Acid-treated Polyphenol Oxidase 

 Following Kojic Acid Removal' "^ludse 





Control 





Koj- 



ic acid 



(mMj 





Enzyme 



0.56 





1.12 



5.60 



Mushroom'' 



0.80^^ 



0.80 





0.79 





NO* . 



Lobster'' 



0.124 



0.118 





0.120 





ND ' ^ 



White shrimp'' 



0.032 



0.031 





0.032 





ND 



Potato' 



0.059 



ND 





0.060 





0.061 



Apple" 



0.183 



ND 





0.188 





0.187 



'Enzyme was incubated with kojic acid for 30 min followed by 

 dialyzing against phosphate buffer. '"nowea oy 



^-DOPA was used as substrate and the activity was determined 

 as AA^^g nm/mm. 



'^Result was an average of three observations; values within the 

 same^row are not significantly different (P > 0.05) from each 



^ND, not determined 



