Studies on the Browning Compounds of Broad Bean, Vicia fava L.

Part III. Isolation of Dopa-O-β-d-Glucoside and Enzymic Mechanism for the Color Change of Broad Bean

Toshizo NagasawaSection of Rural Home Economics, National Institute of Agricultural Sciences, Tokyo

Heiji TakagiSection of Rural Home Economics, National Institute of Agricultural Sciences, Tokyo

Kozo KawakamiSection of Rural Home Economics, National Institute of Agricultural Sciences, Tokyo

Takao SuzukiLaboratory of Biochemistry and Nutrition, Department of Agricultural Chemistry, Tokyo Agricultural University, Tokyo

Yoshikazu SahashiLaboratory of Biochemistry and Nutrition, Department of Agricultural Chemistry, Tokyo Agricultural University, Tokyo

Abstract

Browning of green broad bean appears only in the seed-coat, and not in cotyledon. This phenomenon coincides with the facts that phenolic compounds such as l-tyrosine and 3,4-dihydroxyphenylalanine are localized in the seed-coat tissues. But little is known about the browning mechanism of the seed-coat at present.

In this study, the presence of dopa-o-β-d-glucoside was confirmed in addition to those phenolic compounds mentioned above, and the distribution of this substance in tissues of green broad bean was examined by paper chromatography. A clear indication of the relationships between the mechanism of brown pigmentation and the biosynthesis of dopa-o-β-d-glucoside in vivo was also presented.

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Studies on the Browning Compounds of Broad Bean, Vicia fava L.

Part III. Isolation of Dopa-O-β-d-Glucoside and Enzymic Mechanism for the Color Change of Broad Bean

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Studies on the Browning Compounds of Broad Bean, Vicia fava L.

Part III. Isolation of Dopa-O-β-d-Glucoside and Enzymic Mechanism for the Color Change of Broad Bean

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