How does bleach prevent enzymatic browning?

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asked Mar 2, 2023 192k views

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Corbin March · Answer 1 · 2023-03-07T09:08:59+0000

Answer:

The goal of bleaching, in terms of Irish potato chunks, is to minimize enzymatic browning caused by the activities of polyphenol oxidase and peroxidase, which affects the color of Irish potato chunks after peeling.

How does bleach prevent enzymatic browning?

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How does bleach prevent enzymatic browning?