摘要
姜在加工中易发生褐变。本文采用分光光度法,研究了姜组织中多酚氧化酶(PPO)的活性,以及PPO的最适pH值,最适温度,热稳定性等特性和0.1%的亚硫酸氢钠对PPO的抑制效果。结果表明:其最适pH值范围为7.4～8.0,pH4.8以下可抑制酶活性;最适温度范围为40～60℃,在70℃以下,其热稳定性较强,大于80℃时,其热稳定性急剧下降,80～90℃热处理1～5min可使酶失活;0.1%的亚硫酸氢钠对PPO有显著抑制效果。
Browning formation was easily occurred in ginger production. The activities of polyphenol oxidase of ginger werestudied in this paper by spectrophotometry including conditions of optimum pH, optimum temperature,stability to heat,and theeffect of hydrogen sodium of sulphurous acid.The results indicated its optimum pH range was 7.4～8.0,and the optimumtemperature 40～60℃. The enzyme activation was suppressed under pH4.8,by 80～90℃ heating treatment 1～5min and 0.1%hydrogen sodium of sulphurous acid.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第8期47-49,共3页
Food Science
基金
湖北省教育厅重点资助项目(2000D09001)
