摘要
对影响杏多酚氧化酶（ＰＰＯ）活性的因素研究结果表明，２５℃、ｐＨ６．８时杏ＰＰＯ活性最强；８５℃和１００℃下，杏ＰＰＯ完全失活的时间分别为１５０ｓ和３５ｓ；抗坏血酸和Ｌ－半胱氨酸对杏ＰＰＯ活性有抑制作用，抑制程度随浓度增加而增强。
The results of the study indicated that apricot polyphenoloxidase(PPO)showed the maximum activity at 25℃ and pH 6.8,the time needed to inactivate apricot PPO was 150 s at 85℃ and 35 s at 100℃. Sulphur dioxide,ascorbic acid and L cystine had inhibiting effects on apricot PPO and the inhibitory effects increased with the rise in the concentration of the inhibitors.
出处
《西北农业学报》
CAS
CSCD
1997年第3期78-81,共4页
Acta Agriculturae Boreali-occidentalis Sinica
关键词
杏
多酚氧化酶
氧化酶
褐变
Apricot
Polyphenoloxidase
Enzyme browning
