摘要
实验以新鲜的柿子为主要原料,采用测定吸光值的变化,研究了柿果中多酚氧化酶(PPO)活性的最适条件和抑制剂、烫漂温度和时间对柿果中多酚氧化酶(PPO)活性及褐变的影响。结果表明:柿子中的多酚氧化酶的最适温度是19℃,最适pH为6．5,最适底物浓度为12mmol/L。用0．1%亚硫酸钠+0．3%植酸和100℃+120s处理能有效的抑制柿果中PPO的活性,褐变速度明显减慢。
This paper mainly studied the activity of polyphenol oxidase extracted from persimmon and the inhibition of browning degree. It can be the scientific foundation of inhibiting the browning chain promoted by the enzyme. The results showed that the optimum conditions were： temperature 20 ℃, pH 6.6, the substance consistence 12 mmol/L. The inhibitors are 0.1% sodium sulfite and 0.3% phytic aci, which can control the activity of polyphenol oxidase and the persimmon browning. Hold the persimmon in water of 100℃ for 30 s or put it into boiled water for 120 s, to make the polyphenol oxidase lose activity so as to control the browning effectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第4期341-344,共4页
Food Science
关键词
柿子
多酚氧化酶
褐变
persimmon
polyphenol oxidase
browning
