Application of 830-09-1, Enzyme inhibitors cause a decrease in the reaction rate of an enzyme-catalyzed reaction. 830-09-1, Name is 3-(4-Methoxyphenyl)acrylic acid, SMILES is COC1=CC=C(C=CC(O)=O)C=C1, molecular formula is C10H10O3, belongs to thiomorpholine compound. In a article, author is Yamazaki, Yoshihisa, introduce new discover of the category.
Causes and Remedies for Green Discoloration of Processed Garlic Puree: Effects of Storage Conditions on Ingredient Bulbs
Storage experiments on garlic (Allium sativum L.) bulbs were conducted to elucidate the causes and prevention of green discoloration (greening) of garlic puree, a severe problem in garlic processing. Greening of the pureed bulbs increased with the accumulation of S-(E-1-propenyl)-L-cysteine sulfoxide (isoalliin), which is metabolized from N-(gamma-glutamyl)-S-(E-1-propenyl)-L-cysteine (Glu-PEC) during cold storage (3 degrees C). Greening was reduced by warm storage (> 25 degrees C) of the cold pre-stored bulbs, with an accompanying decrease in isoalliin. Accumulated isoalliin in the garlic bulbs during cold storage was converted to 5-methyl thiomorpholine-3-carboxylic acid sulfoxide (cycloalliin) with warm storage (> 25 degrees C). The relationship between warm storage conditions (temperature, duration) and decreases in isoalliin content were presumed to be applicable to a first order-Arrhenius equation. Two-week storage of the ingredient garlic bulbs at 40 degrees C, after cold pre-storage at 3 degrees C for 12 weeks, sufficiently reduced greening of the processed puree to maintain the commercial quality of the bulbs.
The result showed that such a combination of chemo- and biocatalysis improved the catalytic yield more than two times compared with that of sole metal catalysis.If you’re interested in learning more about 830-09-1. The above is the message from the blog manager. Application of 830-09-1.
Reference:
Thiomorpholine – Wikipedia,
,Thiomorpholine | C4H9NS – PubChem