热处理钝化橄榄整果多酚氧化酶活性的研究

Heat treatment deactivation research to Chinese olive entire fruit on polyphenoloxidase active

本文研究热处理温度和时间对橄榄多酚氧化酶活性的影响。以吸光度A值表示酶的相对活性,通过对处理实验的吸光值进行测定,结果表明,热处理钝化橄榄多酚氧化酶活性、有效抑制橄榄酶促褐变的最佳温度为72℃,时间为2min。

The heat treatment temperature and the time to the Chinese olive polyphenoloxidase active influence was conducted.Absorbency A means enzyme＇s relative activeness,through the absorbency value test,and the results show that heat deactivation to Chinese olive polyphenoloxidase activeness,the optimum temperature for 72℃,the time is 2min can suppress the enzyme turning brown effectively.