Proteins involved in after-cooking darkening in potatoes

Details Proteins involved in after-cooking darkening in potatoes Proteins involved in after-cooking darkening in potatoes

C - Chemistry, Metallurgy

12

Q

C12Q 1/68 (2006.01) A01H 1/04 (2006.01) C07K 14/81 (2006.01) C12N 9/02 (2006.01) C12N 15/29 (2006.01) C12N 15/53 (2006.01) C12N 15/82 (2006.01) G01N 33/53 (2006.01)

Patent

CA 2666019

Proteins that are associated with increased after-cooking darkening (ACD) are described. The proteins are useful in diagnostic assays for detecting ACD. Inhibiting or activating the proteins can also be useful in controlling and/or reducing ACD.

L'invention décrit des protéines associées à l'augmentation du noircissement après cuisson (ACD). Les protéines sont utiles dans des dosages de diagnostic pour détecter un ACD. L'inhibition ou l'activation des protéines peut également être utile dans le contrôle et/ou la réduction de l'ACD.

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