Abstract
The Michaelis constant of catecholase in 3 cultivars of Dioscorea alata was determined. Oxidative browning was related to the activity of the enzyme in the yams. Inhibition by cysteine was competitive, while 2-mercaptoethanol caused an uncompetitive type of inhibition. On DEAE column chromatography a minor peak preceded the major peak in the fresh yam while a minor peak was eluted after the major peak in the stored yam.
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